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Black Bean and Spinach Quesadillas


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  • 1 1/2 tsp olive oil
  • 2 tbsp finely chopped onion
  • 2 tbsp seeded and finely chopped jalapeno pepper
  • 1 tsp minced garlic
  • 6 to 8 cherry tomatoes, quartered
  • 1 14 1/2 oz can black beans
  • 1 cup fresh or frozen corn
  • 1/8 to 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 4 flour tortillas
  • 1 cup fresh baby spinach leaves
  • 1/2 cup grated sharp cheddar cheese



Step 1

Heat olive oil in large, heavy non-stick skillet. Stir in chopped onion and jalapeno pepper, saute 1 min. Stir in garlic and cherry tomatoes and continue to saute about 2 more mins or until onion has softened but not browned. Add black beans with liquid and corn. Stir in cayenne, oregano and cumin. Cook over medium heat until liquid has mostly evaporated, about 5 to 7 mins. Heat large skillet. Meanwhile, place 1 tortilla on a plate and top with 1/2 of bean mixture, half the spinach and half the grated cheese. Place 2nd tortilla on top. Slide tortilla stack onto the skillet and cook over medium high heat until lightly browned on bottom, about 1 min. With 2 spatulas turn tortilla over to browm other side for 1 min. Remove and cut into wedges. Repeat with other 2 tortillas.

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