Creamy Pinto Bean & Spinach Quesadilla
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A very easy, very filling quesadilla. I prep the filling and leave it in the fridge, to use as needed throughout the week for fresh quesadillas. (good for up to 4 days in the fridge)
Ingredients
- 1/4 tsp Salt
- 8 oz pepper jack cheese
- 2 tsps Smoked Paprika
- 1 tsp onion powder
- 16 oz Baby Spinach
- 2 tbsps Extra Virgin Olive Oil
- 2/3 cup Plain Nonfat Greek Yogurt
- 6 cloves garlic, minced
- 3 cans Pinto Beans
- 6 tortillas (I use Ole extreme wellness keto large tortillas, 80kcal each)
- Spray olive oil, or more olive oil for brushing
- Preheat the oven to 400°F.
- In a large pot saute your minced garlic in the olive oil over medium heat until fragrant, 1-2 minutes.
- Add your spinach and cook until wilted, stirring occasionally.
- Take off the heat and add your beans, cheese, greek yogurt, smoked paprika, onion powder, and salt. Mix well, then smash some of your beans with either a fork or a potato masher so that at least ⅓ of your beans are smashed and creamy.
- Brush or spray the tortillas with olive oil, place them oil side down on a baking sheet.
- Fill each tortilla with ⅙ of your filling, spread out like a pizza, and bake for 5-7 minutes, or until they reach desired crispiness. Alternatively: Cook each quesadilla individually, as needed, on a frying pan, brushing the pan or the tortilla with oil beforehand.
- Fold and eat or leave open like a pizza
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