Best 2 Spinach Black Bean Quesadillas Recipes
Indulge in a flavorful culinary journey with our versatile Spinach Black Bean Quesadillas. Featuring a delectable blend of fresh spinach, hearty black beans, aromatic spices, and gooey cheese, these quesadillas offer a satisfying meal or snack. Whether you seek a vegetarian delight or a quick and easy weeknight dinner, our curated collection of recipes caters to your every need.
From the classic Spinach Black Bean Quesadillas, bursting with vibrant flavors, to the innovative Sweet Potato Black Bean Quesadillas, combining sweet and savory notes, our recipes promise an explosion of tastes. For those with dietary restrictions, the Gluten-Free Spinach Black Bean Quesadillas provide a delicious alternative, while the Vegan Spinach Black Bean Quesadillas cater to a plant-based lifestyle.
Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success for home cooks of all skill levels. With our guidance, you'll effortlessly create golden-brown quesadillas, crispy on the outside and bursting with melted cheese and flavorful fillings on the inside.
Our recipes offer variations to suit diverse preferences. Add a kick of heat with the Spicy Spinach Black Bean Quesadillas or enjoy a milder version with the Mild Spinach Black Bean Quesadillas. Tailor the fillings to your liking, experimenting with different cheeses, vegetables, and seasonings.
With their versatility and customizable nature, our Spinach Black Bean Quesadillas are perfect for meal prep, picnics, parties, or simply a satisfying snack. Join us on this culinary adventure as we explore the delightful world of Spinach Black Bean Quesadillas, where flavors dance on your palate and every bite is a celebration of taste.
SPINACH AND BLACK BEAN QUESADILLAS
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
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.
SPINACH AND BLACK BEAN QUESADILLAS
This recipe serves 2, but can be doubled or tripled for a larger meal. Also, different types of tortillas can be used, including flour tortillas. Some people have Quesadilla Makers - an appliance that cooks them on both sides at once and scores them for slicing. This recipe will work equally well in that type of appliance. Adjust...
Provided by Susan Feliciano
Categories Other Snacks
Time 20m
Number Of Ingredients 9
Steps:
- 1. Heat oil in a small skillet and sautee the onion and garlic over medium heat for 3-4 minutes. Stir in the spinach and cook until wilted. Set aside.
- 2. Sprinkle half the cheese on 2 of the tortillas. Top each tortilla with 1/2 the sauteed vegetable mixture. Layer the black beans on top. Sprinkle with remaining cheese and cilantro. Top with the other 2 tortillas.
- 3. Wipe out the skillet but leave some of the oil. Heat over medium-high heat. Carefully place a quesadilla in the skillet, and cook until bottom is browning and cheese is beginning to melt. Lift with large spatula, invert onto a small plate to aid in turning over. Place other side down in skillet and continue to cook until other side is browned. Repeat for second quesadilla.
- 4. To serve, cut into fourths and serve with salsa. May add avocado or sour cream if desired.
Tips:
- To make the quesadillas ahead of time, assemble them and then wrap them tightly in plastic wrap. Store in the refrigerator for up to 24 hours. When ready to cook, heat a large skillet over medium heat and cook the quesadillas for 2-3 minutes per side, or until heated through.
- If you don't have any salsa on hand, you can use your favorite store-bought salsa instead.
- For a vegetarian version of this recipe, omit the chicken and add an extra can of black beans.
- Feel free to add other vegetables to these quesadillas, such as chopped bell peppers, onions, or mushrooms.
- Serve the quesadillas with your favorite toppings, such as sour cream, guacamole, or pico de gallo.
Conclusion:
These Spinach Black Bean Quesadillas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken or black beans. The quesadillas are filled with a flavorful mixture of spinach, black beans, chicken, and cheese, and they are then grilled until golden brown and crispy. Serve the quesadillas with your favorite toppings for a delicious and satisfying meal.
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