Boy, you'd think I'd married Popeye the sailor man what with all these spinach recipes in a row. And I even have one more in my pocket! This is a little something I whipped up a couple weeks ago. I had one night open on my menu plan that I just couldn't think to fill. I wanted something that would be really easy to put together, so I decide I would just come up with some kind of quesadillas. I decided on using chopped spinach and black beans for my filling, along with some cheese of course. These were really great! I think I might make a batch to tuck into the freezer for emergency meals. I can't remember now what I served with them, aside form our usual salad. I think we just had some chips & salsa with them. I would have liked cilantro-lime rice, but I think cilantro and peppers were off the shelves at the time.
Recipe by me; Makes 6
6 wheat flour tortillas
1 10 oz. frozen chopped spinach, thawed and squeezed of excess liquid
1 15 oz. can black beans, drained and rinsed
1 4.5 oz. can chopped green chiles
Coarse salt and ground black pepper
Shredded cheese- I used cheddar and pepper jack
- Mix the drained beans, spinach, and chiles together in a bowl. Add salt, pepper and cumin to taste.
- Heat a skillet over medium heat. Rub surface with paper towel dipped in olive oil. Place one tortilla into the pan. Top with shredded cheese. Once the cheese starts to melt place about 1/3 cup of the filling on one half of the tortilla. Gently fold the tortilla over the filling and press down. Let sit for a moment on each side of the tortilla to warm the filling through and finish melting the cheese. Remove quesadilla from pan and repeat process with remaining ingredients. Serve, cutting into wedges if you like.