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Black Bean Spinach Quesadillas with Tomato Salad

Black Bean Spinach Quesadillas with Tomato Salad vertical

Sometimes quick and easy is best and maybe all you have time for, but that doesn’t mean you have to sacrifice health.

Instead of just cheese in a quesadilla we add black beans for more protein and fiber, spinach for vitamin A and K and iron and serve with a tomato salad. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 medium tomatoes, diced
  • ½ red onion, diced
  • 2 tablespoon cilantro, chopped
  • 1 lime, juiced
  • 5 tablespoons extra virgin olive oil, divided
  • 8 ounces fresh spinach, chopped (about 8 cups raw)
  • 2 garlic cloves, grated
  • Kosher salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 8 (8-inch) whole wheat tortillas

Preparation

  1. In a small bowl combine tomatoes, red onion, cilantro, lime juice and 1 tablespoon evoo, mix well and set aside.
  2. Heat 1 tablespoon evoo in a large cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach and garlic, season with salt, and cook, stirring, until wilted, about 1 minute. Squeeze out any accumulated liquid and transfer to a bowl.
  3. Add black beans and cheese to spinach and mix to combine. Spread a heaping ¼ cup mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and tortillas.
  4. Heat remaining 3 tablespoons evoo in same skillet over medium heat until shimmering. Carefully add folded tortillas and cook until golden brown on first side, about 2 minutes. Flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
  5. Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately with tomato salad.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 606
  • Carbohydrate Content: 67.7 g
  • Cholesterol Content: 30 mg
  • Fat Content: 29.6 g
  • Fiber Content: 14.4 g
  • Protein Content: 23.3 g
  • Sodium Content: 524 mg
  • Sugar Content: 2.9 g