Serves 4
359 cal · 18 min
Red Bean Quesadilla
Recipe GLPR2df551a685bedc
A wholesome vegetarian quesadilla filled with seasoned mashed red kidney beans, fresh spinach, creamy avocado, and melted cheese. Served warm with golden-brown tortillas that are crisped in a skillet until the cheese is perfectly melted. Quick, nutritious, and satisfying for lunch or dinner.
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Ingredients
4 whole wheat tortillas (8-inch)
1 can (15.5 ounce) low-sodium red kidney beans, drained and rinsed
1 cup frozen spinach, thawed and squeezed dry
½ cup shredded Monterey Jack or Cheddar cheese
1 ripe avocado, peeled, pitted, and chopped
Garlic powder or dried herbs to taste (optional)
Directions
Place the drained red kidney beans in a bowl and mash with a fork until the beans are broken down but still slightly chunky.
Stir in garlic powder or dried herbs if desired to season the mashed beans.
Lay one whole wheat tortilla on a clean work surface or plate. Spread half of the mashed beans evenly over the tortilla.
Layer half of the squeezed spinach over the beans.
Sprinkle half of the shredded cheese over the spinach.
Arrange half of the chopped avocado over the cheese. Carefully place a second tortilla on top and press gently to hold everything together.
Repeat steps 3 through 6 with the remaining two tortillas and remaining bean mixture, spinach, cheese, and avocado to form a second quesadilla.
Heat a nonstick skillet over medium heat until warm. Place one assembled quesadilla in the dry skillet.
Cook for 1 to 2 minutes until the bottom tortilla is golden brown. Carefully flip and cook the other side for 1 to 2 minutes until golden brown and the cheese is melted. Repeat with the second quesadilla.
Transfer each cooked quesadilla to a cutting board and cut into four quarters.
Serve immediately while warm.
