Black Bean & Spinach Quesadillas

You know you’re getting old when one day you sneeze and somehow pull a muscle in your lower back.  Yesterday evening I was tired, hurting, and a tiny bit grouchy. It’s true!  It happens! Now of course you’re thinking, why not just order out?  Well…the Chinese place I like doesn’t deliver and I didn’t feel like going to get it.  Besides, we ate out for lunch.

I love to cook.  That doesn’t mean I love to spend hours in my kitchen cooking.  Looking over most of the recipes I make on a regular basis, it seems like 30 minutes is my cooking limit in most cases.  But when I don’t feel well, or am wiped out, or have a gimpy lower back… I have a collection of 5-10 minute recipes I pull from.  And if I was really sick, this one is easy enough that Claire could make them by herself.  As always, she was very helpful.

Quesadillas are super quick to make, and you can put just about anything in them.  My kids love them.  Sometimes I make them with just cheese, but my favorite ones have beans and veggies of some sort included.  I had two kinds of salsa in my fridge left over from other recipes.  Tomatillo-Avocado Salsa that was just begging to be eaten, plus some of my awesome tomato salsa that I make in big batches just for occasions like this.  All I needed was something to dip in it.

Black Bean & Spinach Quesadillas with Red & Green Salsa

Black Bean & Spinach Quesadillas

Flour tortillas (I prefer the smaller taco sized tortillas, they are easier to flip!)
Shredded cheese (I like the pre-shredded Mexican blend)
1 can black beans, drained and rinsed
A big handful of fresh spinach, coarsely chopped
Salsa

Heat a dry skillet (or grill) over medium heat.  Place a flour tortilla in the skillet and build your quesadilla right in the pan.  I start with a little cheese, then put beans and spinach and then top with more cheese (you need glue on both sides!). End with another tortilla.

Building the Quesadilla

Keep an eye on the bottom tortilla, peeking under it once in awhile.  When it’s brown on the bottom and kind of stiffened up, flip the entire thing (put your hand on the top of the stack to hold it steady if needed).  Cook until the bottom tortilla is browned and the cheese is melted.  Slide onto a cutting board and slice into wedges with a pizza cutter.  Serve with salsa and chips.

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One thought on “Black Bean & Spinach Quesadillas

  1. Ileen says:

    love it!..You rock sis!

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