Spinach, Black Bean, and Chipotle Quesadillas Recipe

Updated May 06, 2019

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Mixing the cheese in with the fillings distributes it evenly and ensures that the quesadilla fillings stay intact instead of falling out.
Using plenty of oil gives the quesadillas a puffy, flaky, crispy texture.

Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.

Recipe Details

Active 10 mins

Total 10 mins

Serves 2 servings

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Ingredients

Heat 2 teaspoons (10ml) oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach, season with salt, and cook, stirring, until wilted, about 1 minute. Transfer to a bowl.
Add black beans, chipotle, and cheese to spinach and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.
Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.

Nutrition Facts
Servings: 2
Amount per serving
Calories	608
% Daily Value*
Total Fat 38g	49%
Saturated Fat 13g	63%
Cholesterol 53mg	18%
Sodium 781mg	34%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	21%
Total Sugars 1g
Protein 24g
Vitamin C 9mg	44%
Calcium 502mg	39%
Iron 3mg	18%
Potassium 369mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)