Creamy White Bean and Spinach Quesadillas

$3.99 recipe / $1.00 per quesadilla
by Beth - Budget Bytes
4.96 from 74 votes
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This is like, “the week of quesadillas” at my house. LOL. When the concept for these super easy creamy quesadillas first came into my head I couldn’t decide whether to make them with chicken or do a vegetarian version, so I just made both! While I love both versions of this quesadilla, the incredible ease and low cost of these Creamy White Bean and Spinach Quesadillas might make them the winner. They literally only take about 20 minutes and are so freaking good. 

If you want the chicken version, head over to the post for Creamy Chicken and Spinach Quesadillas.

A plate full of Creamy White Bean and Spinach Quesadillas with a dish of red salsa

What to Serve with Spinach and White Bean Quesadillas

Because the filling for these quesadillas is so rich and creamy, they really benefit from being served with a nice tangy salsa. The salsa I used is a smoky chipotle red salsa, which paired so well with the flavors of the quesadillas. Normally quesadillas would be served with some sour cream or guacamole dolloped on top, but there is so much creaminess already that I think that would be overkill.

What type of white beans should I use?

I definitely suggest using cannellini beans for this recipe because of their large size, firm texture, and ability to hold their shape. Other white beans, like navy beans, tend to break down and are better suited for use in soups, stews, or recipes where they’ll be mashed. If you want to read more about the common types of white beans and how they’re best used, check out this helpful guide from Camellia Beans.

A hand dipping a piece of creamy white bean and spinach quesadilla into a bowl of red salsa

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Creamy White Bean and Spinach Quesadillas

4.96 from 74 votes
Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner. 
Author: Beth - Budget Bytes
Close up of a plate full of creamy white bean and spinach quesadillas with a dish of red salsa
Servings 4 quesadillas
Prep 10 mins
Cook 10 mins
Total 20 mins

Ingredients

  • 1 15oz. can cannellini beans ($0.69)
  • 3/4 tsp chili powder ($0.05)
  • 1/4 tsp ground cumin ($0.03)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 tsp salt ($0.02)
  • 2 cups fresh spinach ($0.87)
  • 4 oz. pepper jack cheese, shredded ($1.00)
  • 1/2 cup sour cream ($0.35)
  • 4 8-inch flour tortillas ($0.96)

Instructions 

  • Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
  • Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
  • Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
  • Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
  • Cut the quesadillas in half, then serve.

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Notes

*I cook my quesadillas in a dry skillet (they don't stick), but you can use oil if you prefer a more fried texture to the tortillas.

Nutrition

Serving: 1ServingCalories: 462.35kcalCarbohydrates: 51.08gProtein: 17.83gFat: 20.03gSodium: 929.9mgFiber: 9g
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How to Make Spinach and White Bean Quesadillas – Step by Step Photos

Seasoned cannellini beans

Begin by rinsing and draining a 15oz. can of cannellini beans. Make sure they’re drained well, then place them in a bowl with 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder, and 1/8 tsp salt. Stir to coat the beans in the spices.

Chopped spinach

Roughly chop about 2 cups of spinach into smaller pieces.

Beans, spinach, cheese, and sour cream in a bowl

Combine the seasoned beans and chopped spinach in a bowl with 4 oz. shredded pepper jack cheese and 1/2 cup sour cream. Stir to combine these ingredients.

Flour tortilla with spinach and bean mixture covering half

Divide the spinach and bean mixture between the four tortillas, covering half of the tortilla, then fold them in half to close.

Cooked quesadilla in the skillet

Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy, and the filling is melted. I don’t add oil to my skillet, but you can if you prefer a more fried-like texture to the tortillas. (The residue you see in the skillet is splatter from juices coming out of the quesadilla.)

Sliced Quesadillas ready to Serve

Slice the cooked quesadillas in half and serve!

Close up of a quesadilla being dipped into a bowl of red salsa

As mentioned above, I LOVE these Creamy White Bean and Spinach Quesadillas served with a nice tangy salsa!

TRY THESE OTHER QUESADILLA FLAVORS

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Comments

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  1. These slap according to my kids. They have been renamed to. ‘know what you put in those quesadillas’ After the non vegetarian refused them. He doesn’t even realize I have feed them to him before 🤣

  2. I’ve made this twice now and it’s a perfect meatless meal! My toddler and my husband (who normally isn’t into beans) both loved it, and the leftovers reheat nicely. 
    The only thing I changed was no chile powder and I put a little mayo on the outside of the tortilla to help crisp it up.. 

  3. Aaah, great quesadillas. My vegetarian sceptical kid liked it too.
    I only had frozen spinach, so used that. Same for the sourcream, nothing in the fridge, so used cream cheese instead, worked great!
    Did increase some on the salt and pepper (may have used more spinach than indicated 😁).

  4. One of our absolute favorites.

    Beth, would you recommend freezing these BEFORE or AFTER cooking? We would like to make some for a friend who is expecting.

  5. These are so good and cook really well on a sandwich press or George Foreman. We love them in our house!

  6. I’m using frozen spinach – is it okay to lightly cook and then cool it before mixing it with other ingredients?

    1. Hi there! Frozen spinach is blanched before it is frozen, so there’s no need to cook it. Thaw it, squeeze out the excess moisture (save that extra spinach juice for smoothies!!), and add it to your recipe!

  7. A favorite of my family of five. Even the spinach and bean haters love them!! 

  8. We make these all the time! SO delicious and an easy weeknight meal. Thank you for all your recipes!!

  9. Loved this dish! I prefer the hearty black bean quesadillas but these definitely hit the spot!