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Black Bean Corn and Spinach Quesadillas

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Ingredients

  • 1 cup cooked black beans
  • 3/4 cup corn (frozen and thawed)
  • 2.5 oz frozen spinach, thawed (or fresh, sauted until wilted, ~3/4 cup)
  • 3/4 cup shredded cheddar
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper, cumin, salt, and chili powder each
  • 1/8 tsp cayenne pepper
  • Splash hot sauce
  • 4 whole wheat tortillas (8 inch)
  • Sour cream and salsa, for serving

Instructions

  1. In a large bowl mix together black beans through hot sauce.
  2. Heat a cast iron skillet over high heat. On a separate burner heat a cast iron grill press over high heat.
  3. When both the skillet and the press are hot, fold a tortilla in half and place it in the skillet holding one half open. Spoon 1/4 of the filling into the tortilla. Place the hot grill press on top and cook for 1-2 minutes, or until the cheese is melted and the tortilla is browned.
  4. Repeat with remaining tortillas and filling. Reheat the grill press in between quesadillas if necessary.
  5. Cut quesadillas into wedges and serve with sour cream and salsa.

Notes

If you are confident in the kitchen, you can work with 2 tortillas at a time in the skillet. I prefer folding the tortillas to make quesadillas because if you stack the tortillas the filling falls out easily. If you don’t have a grill press, carefully flip the quesadillas after the first side is browned, or try cooking them in the oven.

Find it online: https://www.alisonsallspice.com/black-bean-corn-spinach-quesadillas/