Simple Spinach and White Bean Quesadillas
Try this simple Spinach and White Bean Quesadilla recipe.
Try this simple Spinach and White Bean Quesadilla recipe.
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon milk
- 1/2 teaspoon kosher salt
- 10 large eggs
- 1/2 tablespoon extra-virgin olive oil
- 5 cups lightly packed fresh spinach roughly torn or chopped (about 4 ounces)
- 1 (15-ounce) can reduced-sodium white beans such as cannellini, great northern, or white kidney, rinsed and drained (i typically use cannellini)
- 1 1/2 cups freshly grated cheese such as cheddar, swiss, mozzarella, or another similar melty cheese; i love sharp white cheddar (about 5 ounces)
- 8 medium whole wheat tortillas (taco size about 7 inches)
- Carbohydrate 1.190695 g
- Cholesterol 528.9375 mg
- Fat 13.3318325017118 g
- Fiber 0.023949999332428 g
- Protein 15.8175125 g
- Saturated Fat 4.02570500023637 g
- Serving Size 1 1 quesadilla (128g)
- Sodium 251.401475000034 mg
- Sugar 1.16674500066757 g
- Trans Fat 2.11412375004635 g
- Calories 188 calories
Step-by-step
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.
- Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute.
- Add the beans, reduce the heat to medium low, then carefully pour in the eggs.
- With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often.
- Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired.
- Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)
- To assemble the quesadillas: Sprinkle a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half.
- Repeat with the remaining tortillas.
- To cook immediately: Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil).
- Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total.
- Cut into wedges and serve warm.
- To freeze: Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap.
- Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer.
- Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container.
- Freeze for up to 2 months.
- To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.
Simple Spinach and White Bean Quesadillas: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This spinach and white bean quesadilla recipe has become a staple in our house, and I'm excited to share it with you. It's incredibly versatile, customizable, and perfect for those nights when you need dinner on the table fast, but don't want to sacrifice flavor or nutrition.
The beauty of this recipe lies in its simplicity. It utilizes pantry staples and fresh ingredients to create a satisfying and flavorful meal. The filling is packed with protein from the eggs and beans, iron-rich spinach, and a satisfying amount of melty cheese. I love using a sharp white cheddar, but feel free to experiment with your favorite cheese – mozzarella, Monterey Jack, or even a blend would work wonderfully. The whole wheat tortillas add a nice hearty texture and a touch of whole grain goodness.
One of the things I appreciate most about this recipe is its versatility. It's a great option for a quick weeknight dinner, but it's also easily adaptable for meal prep. I often make a big batch of the filling on the weekend and assemble the quesadillas, then freeze them for a quick and easy meal during the week. Simply thaw overnight and cook as directed – perfect for those busy mornings or evenings when time is short.
The recipe is also very forgiving. Don't have fresh spinach? Frozen works just as well. Prefer a different type of bean? Cannellini, great northern, or even black beans will all add their own unique flavor profile to the filling. The possibilities are endless!
Beyond its convenience and adaptability, this quesadilla recipe is also a fantastic way to sneak in some extra veggies for picky eaters. My kids, who are usually hesitant about eating their greens, devour these quesadillas without complaint. The combination of creamy cheese, savory beans, and wilted spinach is irresistible.
Whether you're a seasoned cook or a kitchen novice, this recipe is guaranteed to be a hit. It's a great way to use up leftover ingredients, a simple solution for a quick lunch, or a delicious addition to your dinner rotation. Give it a try and let me know what you think – I'm sure it will become a family favorite in no time!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the egg mixture for a little kick.
- Add some veggies: Feel free to add other vegetables to the filling, such as diced bell peppers, onions, or mushrooms.
- Make it vegetarian/vegan: Substitute the eggs with a vegan egg substitute and use a vegan cheese.
- Different tortillas: Use your favorite type of tortilla, such as corn tortillas or gluten-free tortillas.
- Serving suggestions: Serve with your favorite salsa, sour cream, or guacamole for a complete meal.
This simple spinach and white bean quesadilla recipe is more than just a meal; it’s a testament to the power of quick, healthy, and delicious food that brings families together. So, grab your ingredients, and let's get cooking!
