Black Bean and Spinach Quesadillas

Sunday, August 30, 2009

I've been thinking about making quesadillas, but, without cheese, they end up being nothing more than a messy taco. These weren't too bad. They were still a bit messy, but they held together, and were even sturdy enough to dip into a bowl of dippable cheese sauce.

Black Bean & Spinach Quesadilla

Black Bean and Spinach Quesadillas
4 tortillas
1 bunch of spinach
1 can black beans
1 cup spanish rice
1/2 cup salsa

Trims the stems off of a bunch of spinach and steam the leaves. Spread the leaves on four warmed tortillas. Add about 1/3 cup of beans to half of each tortilla and mash the beans with a fork. Add about 1/4 cup of spanish rice over the beans, then spoon a couple tablespoons of salsa over the rice. Fold over and fry each tortilla in a frying pan until the tortilla is browned and a bit crispy.



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  1. Dani Says:
  2. I did something similar but left the tortilla flat. Used rice, salsa, your nacho cheeze recipe, and pintos. It was very good, but I think I will try the black beans next time.

  3. CB Says:
  4. have you tried sweet potatoes? i've seen several recipes that microwave sweet potatoes, mash them simply with some spices, and use that to hold veggies together in a tortilla for quesadillas. i would like to try them with adobo sauce (VCON) as the hot-smoky of the sauce, which i've made and loved, would be amazing with sweet potatoes and black beans, all carby and sweet. guess what i'm making this weekend? your posts always get me hungry and thinking.

  5. Mashed potatoes is a good idea. I know fried potato tacos is a tasty treat. With adobo, even better. I'm not a big sweet potato fan, though. I sometimes buy sweet potatoes with every intention of using them, but they always seem to end up on the compost heap.


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