Creamy White Bean and Spinach Quesadillas

Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.

Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.

Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.

Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).

Cut the quesadillas in half, then serve.

STEP BY STEP PHOTOS

Begin by rinsing and draining a 15oz. can of cannellini beans. Make sure they’re drained well, then place them in a bowl with 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/8 tsp salt. Stir to coat the beans in the spices.

Roughly chop about 2 cups of spinach into smaller pieces.

Combine the seasoned beans and chopped spinach in a bowl with 4 oz. shredded pepper jack cheese and 1/2 cup sour cream. Stir to combine these ingredients.

Divide the spinach and bean mixture between the four tortillas, covering half of the tortilla, then fold them in half to close.

Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy, and the filling is melted. I don’t add oil to my skillet, but you can if you prefer a more fried-like texture to the tortillas. (The residue you see in the skillet is splatter from juices coming out of the quesadilla.)

Slice the cooked quesadillas in half and serve!

As mentioned above, I LOVE these Creamy White Bean and Spinach Quesadillas served with a nice tangy salsa!