Best 4 Black Bean Spinach Quesadilla Recipes

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**Indulge in a Culinary Delight: Embark on a Flavorful Journey with Black Bean, Spinach, and Quesadilla Recipes**

Embark on a tantalizing culinary adventure with our exquisite collection of black bean, spinach, and quesadilla recipes. Dive into a world of vibrant flavors and textures as we present a symphony of dishes that will tantalize your taste buds and leave you craving more. From the classic quesadilla to innovative variations, each recipe is carefully crafted to deliver a unique and unforgettable dining experience. Whether you're a seasoned home cook or just starting your culinary journey, our comprehensive guide provides step-by-step instructions and helpful tips to ensure success in the kitchen. Prepare to unlock the secrets of these culinary gems and embark on a delightful adventure with our black bean, spinach, and quesadilla recipes.

Here are our top 4 tried and tested recipes!

BLACK BEAN QUESADILLA



Black Bean Quesadilla image

Provided by Sandra Lee

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
  • Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

BLACK BEAN QUESADILLAS



Black Bean Quesadillas image

If your salsa is already made, this bean-cheese-spinach (use frozen spinach) combo takes 10 minutes to fix.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 6

1/2 cup canned black beans, drained and rinsed, mashed with a fork
2 whole-wheat tortillas (8-inch)
1/2 cup thawed frozen spinach, squeezed dry
1/2 cup shredded, reduced-fat pepper-jack cheese (2 ounces)
Coarse salt and ground pepper
1/2 cup fresh salsa, for serving

Steps:

  • Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
  • When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.

SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS



Spinach, Mushroom, and Black Bean Quesadillas image

Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Black Beans

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, drained and rinsed
1 tablespoon olive oil
1/2 cup minced red onion
2 garlic cloves, minced
2 cups sliced white mushrooms
4 cups fresh Baby Spinach
salt
fresh ground black pepper
4 (10 inch) flour tortillas
canola oil or grapeseed oil, for frying

Steps:

  • Place the black beans in a medium bowl and coarsely mash them; set aside.
  • In a small skillet, heat the olive oil over medium heat.
  • Add the onion and garlic and cover and cook until softened, about 5 minutes.
  • Stir in the mushrooms and cook, uncovered, until softened.
  • Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
  • Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
  • To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
  • Fold the top half of the tortillas over the filling and press lightly.
  • In a large skillet, heat a thin layer of oil over medium heat.
  • Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
  • Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
  • Serve immediately.

Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1

SPINACH AND BLACK BEAN QUESADILLAS



Spinach and Black Bean Quesadillas image

These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.

Provided by BeckyF

Categories     Black Beans

Time 35m

Yield 12 Appetizers, 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, peeled and minced
1 jalapeno pepper, stemmed,seeded and minced
1 cup cooked black beans
1 cup cooked spinach
1 pinch five-spice powder (available in Asian or other specialty food stores)
salt
fresh ground black pepper
12 8-inch whole wheat flour tortillas
1 egg, well beaten

Steps:

  • Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
  • Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
  • Add the mashed beans to the pan and saute, for 1 minute.
  • Fold in the spinach, stirring well to incorporate.
  • Remove the pan from the heat and allow the mixture to cool.
  • Season with the five spice-powder and salt and pepper.
  • Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
  • Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
  • Preheat the oven to 200F degrees.
  • Place a heavy skillet over medium-high heat.
  • Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
  • Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
  • Remove the quesadillas from the oven.
  • Leave whole or cut into wedges and serve immediately.

Tips:

  • To make the quesadillas more flavorful, use a variety of cheeses. A good combination is cheddar, mozzarella, and pepper jack cheese.
  • If you don't have any black beans, you can substitute another type of bean, such as pinto beans or kidney beans.
  • To make the quesadillas more crispy, cook them in a hot skillet over medium-high heat.
  • Serve the quesadillas with your favorite toppings, such as salsa, guacamole, or sour cream.
  • These quesadillas can be made ahead of time and reheated in the oven or microwave.

Conclusion:

Black bean and spinach quesadillas are a delicious and easy-to-make meal that is perfect for lunch or dinner. They are packed with protein and fiber, and they can be customized to your liking. With a few simple ingredients, you can create a tasty and satisfying meal that the whole family will enjoy.

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