Name: Quesadillas with Spinach and Black Beans Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 pcs eggs; 1 tsp olive oil; 1 cup spinach; ¼ cup cooked black beans; 1 whole grain tortilla; ½ cup melty shredded cheese; hot sauce; 1 large avocado; 1 tbsp fresh lime juice; 2 tbsp white onion; 3 tbsp fresh cilantro; 1 garlic clove; ½ tsp ground coriander; ⅛ tsp sea salt

Introducing a delightful twist to a classic meal choice - spinach and black bean quesadillas. This recipe combines wholesome ingredients to create a healthy, flavorful dish that's perfect for any meal of the day. It's packed with the goodness of spinach, protein-rich black beans, and a tangy homemade guacamole that elevates the whole experience.

vegetarian breakfast quesadillas with scrambled eggs, spinach and black beans recipe

Photos of Quesadillas with Spinach and Black Beans Recipe

While most ingredients for these quesadillas should be standard in most kitchens, a couple of them might need a trip to the store. Black beans, a protein-packed legume, can be purchased canned and ready to use. If you prefer, you can cook dried beans. Also, ensure to get whole grain tortillas for a healthier choice compared to regular tortillas.

Ingredients for Spinach and Black Bean Quesadillas

Eggs: The binder for our quesadilla filling.

Olive oil: Used to cook the spinach and the eggs.

Spinach: A healthy green, wilted to a perfect tenderness.

Black beans: Adds a punch of protein.

Whole grain tortilla: The shell for your quesadilla.

Cheese: Melts beautifully to bind everything together.

Hot sauce: A dash for a kick.

Avocado: The main ingredient for guacamole.

Lime juice: Balances the richness of avocado in guacamole.

White onion: Adds a crisp bite to guacamole.

Fresh cilantro: A must in guacamole for its characteristic flavor.

Garlic clove: A small amount goes a long way in guacamole.

Ground coriander: For a hint of citrusy, nutty flavor.

Sea salt: Essential for flavor balance.

One reader, Hartley Denney says:

This spinach and black bean quesadilla recipe is a game-changer! The combination of flavors is simply divine. The guacamole adds a refreshing touch, and the melty cheese ties everything together perfectly. It's a delightful and healthy meal that I can't get enough of. Highly recommended!

Hartley Denney

Techniques Required

How to prepare guacamole: Combine the guacamole ingredients in a small bowl and mash with a fork until the mixture is well combined and mostly smooth. Set aside.

How to scramble eggs: In a small bowl, scramble the eggs and season with a couple of dashes of hot sauce and a dash of salt.

How to cook spinach and black bean mixture: Heat the olive oil in a medium-sized skillet over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process.

How to assemble and cook the quesadilla: In a large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with cheese. Top the cheese with the spinach and black bean mixture, then top with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla to halve over the toppings. Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife.

How To Make Quesadillas with Spinach and Black Beans

Have an irresistible and flavorful breakfast meal with this simple yet filling quesadillas recipe. Extra crispy on the outside with healthy veggies inside.

Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

Serves:

Ingredients

2pcseggs
1tspolive oil
1cupspinach roughly chopped
¼cupcooked black beans
1whole grain tortilla
½cupmelty shredded cheesedivided
hot saucelike Cholula
1large avocadodiced
1tbspfresh lime juice about 1 small lime, juiced
2tbspwhite onion or radishes, finely chopped
3 tbspfresh cilantro
1garlic clovepressed or minced
½tspground coriander
⅛tspsea salt

Instructions

Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.
Scramble the eggs in a small bowl. Season with a couple of dashes of hot sauce and a dash of salt.
Heat the olive oil in a medium-sized skillet over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes.
Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes.
Transfer the mixture to a bowl to pause the cooking process.
In a large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with cheese.
Top the cheese with scrambled eggs, then top the scrambled eggs with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla to halve over the toppings.
Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula.
Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes.
Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again.
Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife.
Serve with guacamole.

Nutrition

Calories: 1331.71kcal
Fat: 89.83g
Saturated Fat: 30.93g
Trans Fat: 1.36g
Monounsaturated Fat: 41.07g
Polyunsaturated Fat: 9.13g
Carbohydrates: 81.32g
Fiber: 35.22g
Sugar: 3.78g
Protein: 61.18g
Cholesterol: 435.18mg
Sodium: 1678.88mg
Calcium: 962.78mg
Potassium: 2333.23mg
Iron: 8.24mg
Vitamin A: 596.76µg
Vitamin C: 41.24mg

Technique Tip for Perfecting Your Quesadillas

When preparing the guacamole, it's best to use a ripe avocado. To check for ripeness, gently press the skin. If it yields slightly, it's ripe and ready to use. If it's too soft, it may be overripe. For the quesadilla, ensure the pan is hot before adding the tortilla. This will help achieve a crispy, golden brown exterior. Also, when adding the cheese, sprinkle it evenly to ensure every bite has a good amount of cheese. Lastly, let the quesadilla cool for a few minutes before cutting. This allows the cheese to set and makes it easier to slice.

Time-Saving Tips for Making Spinach and Black Bean Quesadillas

Prep ahead: Chop the vegetables and make the guacamole in advance to streamline the cooking process.

Use canned beans: Opt for canned black beans to save time on cooking and preparation.

One-pan cooking: Utilize one skillet for cooking the spinach, eggs, and black beans to minimize clean-up.

Double up: Make extra quesadillas and store them in the fridge for quick and convenient meals later.

Batch cooking: Cook a larger quantity of black beans and freeze the extras for future use in recipes.

Substitute Ingredients For Quesadillas with Spinach and Black Beans Recipe

spinach - Substitute with kale: Kale is a sturdy leafy green that can hold up well when cooked, providing a similar texture and flavor to spinach in the quesadillas.
black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor to black beans, making them a suitable substitute in the quesadillas.

Plating Ideas for a Delightful Presentation

Elevate the quesadilla: Carefully arrange the sliced quesadillas on a rectangular plate, slightly overlapping each other to create an elegant and inviting presentation.
Garnish with fresh herbs: Sprinkle a generous amount of freshly chopped cilantro over the quesadillas to add a pop of vibrant green color and a burst of fresh flavor.
Drizzle with avocado crema: Using a squeeze bottle, create a beautiful drizzle of the creamy avocado crema over the quesadillas, adding a touch of sophistication to the dish.
Add a touch of heat: Garnish the plate with a few drops of your favorite hot sauce, creating a visually appealing and tantalizing spicy element to the presentation.
Serve with a wedge of lime: Place a small wedge of lime on the plate to add a bright and citrusy element, enhancing the visual appeal and providing a hint of acidity to the dish.
Sprinkle with toasted coriander: Lightly sprinkle toasted ground coriander over the quesadillas to add a subtle aromatic element and a touch of warmth to the presentation.
Create a guacamole swirl: Using a small spoon, create a delicate swirl of guacamole on the plate, adding an artistic touch and a creamy, luxurious element to the presentation.
Use a sleek, modern plate: Choose a sleek, white plate with clean lines to showcase the vibrant colors and textures of the quesadillas, creating a visually stunning presentation.
Incorporate edible flowers: Garnish the plate with a few carefully placed edible flowers, such as nasturtium or pansies, to add a touch of elegance and a whimsical, gourmet touch to the presentation.
Add a sprinkle of sea salt: Just before serving, lightly sprinkle a pinch of flaky sea salt over the quesadillas to enhance the flavors and add a touch of visual interest to the dish.

Essential Kitchen Tools You'll Need

Skillet: A flat-bottomed pan used for frying, searing, and browning ingredients.
Small bowl: A container used for mixing and holding small amounts of ingredients.
Medium-sized skillet: A pan used for cooking and frying medium-sized portions of food.
Large skillet: A pan used for cooking and frying larger portions of food.
Spatula: A kitchen tool with a broad, flat, and flexible blade used for lifting, spreading, or flipping ingredients.
Cutting board: A durable board used for cutting and preparing ingredients.
Pizza cutter: A sharp wheel blade tool used for cutting pizzas and quesadillas into slices.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.

How To Store and Freeze Leftover Quesadillas

Let the quesadillas cool completely before storing or freezing.
To store in the refrigerator, wrap each quesadilla tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in an airtight container and store in the refrigerator for up to 3-4 days.
To freeze, wrap each quesadilla tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in a freezer-safe bag or container, removing as much air as possible before sealing. Label the bag or container with the date and contents. Freeze for up to 2-3 months.
To reheat refrigerated quesadillas, unwrap and place them on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through and crispy.
To reheat frozen quesadillas, unwrap and place them on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through and crispy. Alternatively, you can microwave the frozen quesadillas for 1-2 minutes, then crisp them up in a skillet or on a griddle over medium heat for a few minutes on each side.
For best results, consume reheated quesadillas immediately. Reheating multiple times may cause the tortillas to become soggy or tough.
If you have leftover guacamole, store it in an airtight container in the refrigerator for up to 2-3 days. To prevent browning, place a piece of plastic wrap directly on the surface of the guacamole before sealing the container.

How To Reheat Leftovers

To reheat leftover spinach and black bean quesadillas, start by preheating your oven to 350°F (175°C). Place the quesadillas on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, flipping them halfway through, until they are heated through and the cheese is melted. This method will help restore the crispiness of the tortilla.
Alternatively, you can reheat the quesadillas in a skillet on the stovetop. Heat a large skillet over medium heat and add a small amount of olive oil or butter. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, or until they are heated through and the tortilla is crispy.
If you're short on time, you can also reheat the quesadillas in the microwave. Place them on a microwave-safe plate and heat for 30-60 seconds, or until they are heated through. However, keep in mind that microwaving may result in a softer, less crispy tortilla.
For a quick and easy lunch or dinner, cut the reheated quesadillas into wedges and serve them with a side of fresh guacamole, salsa, or sour cream. You can also add a side salad or some sliced avocado for a complete meal.
If you have leftover guacamole, store it in an airtight container in the refrigerator with a piece of plastic wrap pressed directly onto the surface to prevent browning. It should keep for 1-2 days.

Random Fact about Spinach and Black Bean Quesadillas

Spinach and black bean quesadillas are a great source of protein and fiber. They are also a delicious way to incorporate more vegetables into your diet.

Is This Recipe Budget-Friendly for Home Cooking?

This spinach and black bean quesadilla recipe offers a high degree of cost-effectiveness for households. The ingredients are affordable and readily available, making it a budget-friendly option. With a balance of protein, fiber, and essential nutrients, it's a nutritious and satisfying meal. The approximate cost for a household of 4 people is around $10-$12, making it an economical choice. The overall verdict rating for this recipe is 9/10, considering its affordability, nutritional value, and delicious taste.

Are Spinach and Black Bean Quesadillas Healthy?

This spinach and black bean quesadilla recipe is a nutritious and well-balanced meal. It contains:

Protein from the eggs and black beans
Fiber from the whole grain tortilla, black beans, and avocado
Healthy fats from the avocado and olive oil
Vitamins and minerals from the spinach, cilantro, and other vegetables

The use of whole grain tortilla instead of refined flour tortilla is a plus, as it provides more fiber and nutrients. The addition of avocado in the guacamole offers heart-healthy monounsaturated fats and fiber.

To make this recipe even healthier, consider the following suggestions:

Reduce the amount of cheese used or opt for a low-fat variety to decrease the saturated fat content
Add more vegetables, such as diced tomatoes or bell peppers, to increase the nutrient density
Use a non-stick pan or cooking spray instead of olive oil to reduce the calorie content slightly
Serve with a side salad or raw vegetables to boost the overall vegetable intake
Choose a low-sodium hot sauce or use herbs and spices for flavor to control sodium levels

By incorporating these minor adjustments, you can enhance the nutritional value of the quesadillas without compromising on taste. Remember, enjoying a variety of wholesome ingredients in moderation is key to maintaining a healthy and balanced diet.

Editor's Opinion: A Tasty and Nutritious Meal

The combination of spinach and black beans in these quesadillas creates a delicious and nutritious meal. The addition of scrambled eggs adds a protein boost, while the guacamole provides a creamy and flavorful accompaniment. The use of whole grain tortillas adds a wholesome touch. The cooking instructions are clear and easy to follow, resulting in a satisfying dish that is perfect for any time of day. Overall, this recipe is a winner, offering a balance of flavors and textures that will surely impress.

Enhance Your Quesadillas with Spinach and Black Beans Recipe with These Unique Side Dishes:

Roasted Sweet Potato Fries: Try serving with a side of roasted sweet potato fries for a delicious and nutritious addition to your meal.

Grilled Pineapple Slices: For a tropical twist, grill some pineapple slices to serve alongside your quesadillas for a burst of sweet and tangy flavor.

Cilantro Lime Rice: Whip up a batch of cilantro lime rice to complement the flavors of the quesadillas and add a zesty kick to your meal.

Mango Salsa: Top off your quesadillas with a refreshing and vibrant mango salsa for a burst of fruity goodness that pairs perfectly with the savory flavors of the dish.

Similar Recipes to Try

Spicy Chicken Tacos: These tacos are packed with flavor and heat, perfect for spice lovers. The tender chicken and fresh toppings make for a delicious and satisfying meal.

Mango Salsa Chicken Salad: This refreshing salad is a perfect balance of sweet and savory. The juicy mango salsa pairs perfectly with the grilled chicken and crisp greens.

Coconut Curry Vegetable Stir-Fry: This vibrant stir-fry is bursting with color and flavor. The creamy coconut curry sauce coats the tender vegetables, creating a comforting and satisfying dish.

Appetizer and Dessert Ideas for a Complete Meal

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Crispy Zucchini Fries: Upgrade your appetizer game with these crispy zucchini fries. Lightly breaded and baked to perfection, these fries are a delicious and healthier alternative to traditional potato fries.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Berry Parfait: Layered with creamy Greek yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. It's a light and refreshing dessert that's perfect for any time of day.

Why trust this Quesadillas with Spinach and Black Beans Recipe:

This recipe offers a delightful combination of spinach and black beans that provide a nutritious and flavorful filling. The inclusion of eggs and cheese adds a rich and satisfying element. The guacamole, made with avocado and lime juice, complements the quesadilla perfectly. The use of whole grain tortilla ensures a wholesome base, while the addition of coriander and garlic infuses the dish with aromatic depth. This recipe is a harmonious blend of fresh, wholesome ingredients that promises a delightful culinary experience.

Want to share your own favorite quesadilla recipe or discuss tips for making the perfect quesadilla? Head over to the Recipe Sharing forum and join the conversation about this delicious Quesadillas with Spinach and Black Beans recipe!

FAQ:

What type of cheese can I use for the quesadillas?

You can use any melty cheese of your choice, such as cheddar, Monterey Jack, or a Mexican blend.

Can I use a different type of beans instead of black beans?

Yes, you can use pinto beans, kidney beans, or any other beans you prefer.

How can I make the quesadillas spicier?

You can add more hot sauce to the scrambled eggs or sprinkle some red pepper flakes into the filling for an extra kick.

Can I make the guacamole ahead of time?

Yes, you can make the guacamole ahead of time and store it in an airtight container in the refrigerator. Just make sure to press plastic wrap directly onto the surface of the guacamole to prevent browning.

Can I make this recipe vegan?

Absolutely! You can omit the eggs and cheese, and use a vegan-friendly tortilla. You can also substitute the eggs with tofu scramble and use dairy-free cheese.