Ingredients:
- one 15 oz. can cannellini beans
- 3/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 2 cups fresh spinach
- 4 oz. shredded pepper jack cheese
- 1/2 cup sour cream
- four 8 in. tortillas
Instructions:
- Rise and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
- Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
- Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
- Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
- Cut the quesadillas in half, then serve.
Recipe courtesy of Beth – Budget Bytes