Creamy White Bean and Spinach Quesadillas

4.96 from 69 votes

Creamy White Bean and Spinach Quesadillas

Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dinner, Lunch, Snack

Cuisine: American, Mexican, Southwest

Total Cost: $3.99 recipe / $1.00 serving

Servings: quesadillas

Author: Beth - Budget Bytes

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.

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