CREAMY WHITE AND SPINACH QUESADILLAS

It’s like “the week full of quesadillas” in my house. LOL. These super easy creamy quesadillas were my first idea. I could not decide whether I wanted to make them with chicken or a vegetarian option. So I made both. Although I love the Creamy White Bean Quesadilla and the Spinach Quesadilla versions, they are my favorite. These quesadillas take only 20 minutes to make and taste so good.

Simple, flavorful, and a well-rounded meal, these smashed white bean and spinach quesadillas can work for lunch or dinner! Creamy mashed cannellini beans, cumin, ground coriander, spinach and feta cheese are perfectly spiced, crispy on the outside, and soft and creamy on the inside.

Quesadillas are my go-to when I need a quick and easy meal. I love how you can get creative with the fillings!

WHAT TO SERVE WITH SPINACH QUESADILLAS AND WHITE BEAN QUESADILLAS

These quesadillas are rich and creamy, so a good salsa must. It was a spicy chipotle salsa that I used, and it paired perfectly with the flavors in the quesadillas. Quesadillas are normally served with guacamole or sour cream. However, the quesadillas have so much creaminess that it would be unnecessary.

What type of WHITE BEANS SHOULD YOU USE?

Because of their size, firm texture and ability to keep their shape, I recommend cannellini beans. White beans such as navy beans tend to be more difficult to digest and can be used in soups, stews, and other recipes that require them to be mashed. This Camellia Beans guide will help you learn more about white beans and their best uses.

SPINACH AND CREAMY WHITE BEAN QUESADILLAS

These delicious Creamy White Bean and Spinach Quesadillas are a quick weeknight meal that’s crispy on the outside but creamy on the inside.

Prep time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

• 1 15oz. Cannellini beans ($0.69)
• 3/4 tsp chili powder ($0.05)
• 1/4 teaspoon ground cumin ($0.03)
• 1/8 teaspoon garlic powder ($0.02)
• 1/8 tsp salt ($0.02)
• 2 cups fresh spinach ($0.87)
• 4 oz. Pepper Jack cheese, shredded ($1.00).
• 1/2 cup sour cream ($0.35)
• 4 8-inch flour tortillas ($0.96)

INSTRUCTIONS

• Drain the cannellini beans thoroughly. Once the beans are drained, could you place them in a bowl? Add the chili powder and cumin to taste. Stir the beans and spices together.
• Cut the spinach into small pieces. Mix the beans with spinach, cheese, and sour cream, and stir.
• Divide the bean and spinach mixture among the four tortillas. Fold them in half.
• The quesadillas should be cooked one at a time in a skillet* on medium heat until they are golden brown and crisp and the filling is melted and gooey (3-5 min each side).
• Divide the quesadillas into two pieces and then serve.

NOTES

*I prefer quesadillas to be cooked in a dry skillet, so they don’t stick. However, oil can be used if you like the tortillas to have a more crispy texture.

NUTRITION

Serving Size: 1 Serving Calories 462.35 kcal Carbohydrates 51.08g Protein 17.83 g Fat 20.03g Sodium 929.9 mg Fiber 9.8 g