Black Bean and Spinach Quesadillas

WW ponts per quesadillas: 7

Black Bean and Spinach Quesadillas
Black Bean and Spinach Quesadillas

PREP TIME

9

minutes

TOTAL TIME

22

minutes

SERVINGS

6

servings

PREP TIME

9

minutes

TOTAL TIME

22

minutes

SERVINGS

6

servings

Ingredients

  • 2 cups refied black beans

  • 1/2 cup refrigerated fresh salsa

  • olive oil-flavored cooking spray

  • 1 (5 or 6 ounce) package fresh baby spinach, coarsely chopped

  • 6 garden spinach and vegetable tortillas (lie Tumaro)

  • 3/4 cup preshredded reduced fat 4 cheese mexican blend cheese

Directions

1. Combine black beans and 1/2 cup salsa; set aside. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach; satue 2 minute or just until spinach wilts. Remove pan from heat; set aside. 3. Spreadh 1/4 cup black bean mixture on half of each tortilla, leaving a 1/4 inch margin. Top evenly with spinach and cheese. Fold each tortilla in half. 4. Wipe pan dry with a paper towel; heat pan over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 or 3 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut into wedges. Serve with additional salsa, if desired.

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