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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 429.9
  • Total Fat: 11.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 652.7 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 17.4 g

View full nutritional breakdown of Black Bean & Spinach Quesadilla calories by ingredient
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Black Bean & Spinach Quesadilla

Submitted by: FIT-WHIT
Black Bean & Spinach Quesadilla

Introduction

Adapted from Vegetarian Times "Guadalajaran Swiss Chard Quesadilla" recipe, with the addition of black beans, and substitution of spinach for swiss chard. (These are just the ingredients I had on hand, instead.) Adapted from Vegetarian Times "Guadalajaran Swiss Chard Quesadilla" recipe, with the addition of black beans, and substitution of spinach for swiss chard. (These are just the ingredients I had on hand, instead.)
Number of Servings: 4

Ingredients

    8- 6" corn tortillas
    1 can black beans (drained & rinsed)
    1 medium onion, chopped
    1/2 red bell pepper, chopped
    2 cups fresh or frozen spinach
    1 cup low-fat mexican shredded cheese
    1 T. olive oil
    2 tsp. minced garlic
    1/8 tsp. oregano
    1 tsp. cumin
    2 oz. tequila
    Optional:
    Other seasonings, to your taste (I used a bit of chili powder, a dash of garlic salt, and cracked pepper)

Directions

In a deep skillet, heat olive oil and sautee garlic for 1 to 2 minutes. Add onion and pepper; season with oregano and cumin and simmer for 2 minutes, or until onion begins to soften. Add tequila and drained/rinsed beans and simmer 2 more minutes. Then add spinach, reduce heat, and cover to steam until wilted (about 3-5 minutes). Uncover and simmer until all liquid is evaporated.

In a separate small fry pan, place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 bean/spinach mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve with salsa and low-fat sour cream, if desired.

TIPS:
* Keep the heat to HIGH on the fry pan to get a nice crispy tortilla in a shorter time.
* For easier cutting into wedges, let the quesadilla cool for just a minute or two, and then slice with a pizza cutter. Cutting while very hot results in the quesadillas falling apart or spilling out the filling (as I learned quickly!).

Makes 4 quesadilla servings.

Number of Servings: 4

Recipe submitted by SparkPeople user FIT-WHIT.






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  • 1 of 1 people found this review helpful
    i tried this recipe, and I couldn't figure out how to flip the quesadilla with all that loose beans and veggies in it. Did you mash the beans with the rest of the ingredients? That's the only way I can think of now for it to possibly be flippable. - 1/24/11

    Reply from FIT-WHIT (1/24/11)
    I didn't mash the ingredients, although you might be able to give that a try! I found after my first try that sprinkling HALF of the cheese on the bottom tortilla, and then half on top of the mixture helped hold it together. Also, I used a small fry pan (for 1) and lifted it up a bit to turn over.


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  • This is a great recipe to use up leftover veggies in my fridge. - 3/2/11

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  • O.K.
    0 of 1 people found this review helpful
    I don't think I'll make this again since it was super dry without lots of sour cream. I will say that I left out the Tequila since I don't drink and didn't want any leftover after cooking. It also didn't have much flavor (again the tequila might have helped). - 1/29/11

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