Black Bean Spinach Baked Quesadillas
Yields: 6 servings
  • 8 8-inch tortillas
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup canned corn (I use Del Monte Southwest Corn with poblano and red peppers)
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup chopped fresh spinach
  • 1 cup shredded cheese (colby jack or cheddar)
  1. Preheat oven to 400F degrees. Line 2 baking sheets with parchment papers and set aside.
  2. In a bowl, roughly mash black beans with a fork.
  3. In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook until softened (5 to 7 minutes). Stir in corn, chili powder, cumin, and mashed beans and cook until heated through. Add spinach, and cook until wilted. Stir in garlic and cook until fragrant (about 1 minute). Remove from heat.
  4. Place 4 tortillas on prepared baking sheets. Spread mixture over tortillas and sprinkle with ¼ cup cheese. Top with remaining tortillas.
  5. Bake for 8 to 10 minutes, or until cheese is melted and tortillas get crispy. Let cool for 5 minutes and then cut into wedges.
Recipe by Alida's Kitchen at