Spinach and Black Bean Quesadilla

Instructions

1. 1

   Prepare the Filling

   • Heat olive oil in a large non-stick skillet over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Stir in the minced garlic, ground cumin, and chili powder. Cook for another 60 seconds until fragrant.
   • Add the fresh spinach to the skillet in batches, stirring continuously until it has completely wilted, which should take about 2-3 minutes.
   • Mix in the rinsed and drained black beans, salt, and pepper. Cook for 2 more minutes, stirring occasionally, until the mixture is heated through. Remove from heat and set aside.
2. 2

   Assemble the Quesadillas

   • Lay one large tortilla flat on a clean surface.
   • Sprinkle about 1/4 cup of shredded cheese over one half of the tortilla, leaving a small border around the edge.
   • Spoon one-fourth of the spinach and black bean mixture evenly over the cheese.
   • Top the filling with another sprinkle of cheese (about 2 tablespoons).
   • Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down.
   • Repeat this process for the remaining 3 tortillas.
3. 3

   Cook the Quesadillas

   • Wipe the skillet clean and place it back over medium heat. Do not use high heat, as the tortilla will burn before the cheese melts.
   • Carefully place one assembled quesadilla in the hot skillet.
   • Cook for 2-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
   • Use a wide spatula to carefully flip the quesadilla.
   • Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat with the remaining quesadillas.
4. 4

   Serve

   • Let the quesadillas rest for a minute before cutting each one into 2 or 3 wedges using a sharp knife or pizza cutter.
   • Serve immediately with optional toppings like sour cream, salsa, guacamole, or fresh cilantro.