Quesadillas w/ Black Bean Mix & Spinach

21 May

©PGhoman Black Bean Mix & Spinach Quesadillas

Mexican dishes are one of my favorites, the spice mixed into the fresh vegetables are so delicious and they are perfect for big family gatherings as well as relaxed dinners for two!

Makes: 6 individual quesadillas which can be cut into 3 separate pieces.

Ingredients:

  • 1 tablespoon of olive oil
  • 1/2 medium red onion, diced
  • 3 cups of chopped spinach, I used frozen this time and defrosted it in the microwave a few minutes before making the black bean mix
  • 1 can (15 oz) of black beans, drained and roughly rinsed
  • 1 large red jalapeño (I used red for the color as it brightens up the mix), cut off stem, de-seed, take out ribs and roughly chop
  • 1 small green Indian chili, cut off stem, de-seed and finely chop
  • 6 whole wheat soft tortillas , medium sized
  • 2 cups of grated Tillamook pepper jack cheese, you can use more if desired however for a slightly healthier option try and go light on the cheese in this recipe

Method:

  1. Heat oil over a medium heat in a large skillet and saute the onions until the color starts to appear golden.
  2. Add the defrosted spinach and mix together, let them heat together for five minutes.
  3. Add the black beans, red jalapeño, green chili and mix together. Let everything heat up but be careful nothing burns. Once ready take off heat and cover with a lid/plate.
  4. On a large skillet /tava warm tortilla on both sides, do not overheat as you want them to be able to fold over without cracking. Depending on your skillet/tava you may need to use a little oil to prevent sticking*.
  5. Once warmed begin layering; on one half of the tortilla sprinkle cheese, then bean mix, a little more cheese and then fold the empty side of the tortilla over and press gently. Cook until cheese melts and/or tortilla turns golden brown. Remove from heat and place in pre-heated, switched off, oven to keep warm or if you cannot wait just start eating!
  6. When ready to eat cut each quesadilla into three pieces and serve with a side of fresh tomato salsa and spicy guacamole.

Recipes: Fresh Tomato Salsa and Spicy Guacamole

* Invest in an Indian tava as you will not need to use extra oil/cooking spray when heating tortillas or making rotis/chapatis.

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