I’m a quesadilla nut. I’m not sure why but something about the crispy tortilla and melty cheesy goodness just makes me drool…to the point where I used to make quesadillas for breakfast…and lunch…and dinner. Thankfully I’m out of that phase, but quesadillas are still a go-to quickie meal for me. The spinach and black beans added to the traditional cheese quesadilla adds some protein and flavor to the traditional dish.
1 large flour tortilla
shredded cheddar or jack cheese
canned black beans
fresh baby spinach
There are no real measurements in this recipe, since you can just put in the desired amount of everything. Obsessed with spinach? Add a whole bunch, or vice versa. Start by spreading your butter thinly over one side of the tortilla. Meanwhile, heat a large skillet to low-medium heat. Place the tortilla buttered side town in the heated skillet. Pile your ingredients onto one half of the tortilla, and fold over.
Heat on one side until all the cheese is melted, then flip. If you don’t wait till everything is melted, you’ll flip the quesadilla and your ingredients will go flying. I know from experience. This is why it’s important to have the heat lower than higher, so that everything on the inside can melt/get hot before the outside gets burned.
Once it’s golden brown on both sides, transfer to a plate, slice it up, and enjoy with your favorite salsa, sour cream, and any other crazy good toppings you can think of!