Spinach and Black Bean Quesadilla

My daily schedule is somewhat odd. I’ve been pushing more and more towards having a relaxing morning start. I take the dog for a walk, I do a little yoga, I make coffee, and then usually sit down to read for a bit. I love that my mornings don’t feel rushed. I jump in to whatever I’m doing that morning (usually web design/other random work stuff) around nine and work until I have to go to my other work around noon.

My problem comes when I realize it’s 11:45 and I have to leave in 15-20 minutes. I’m notorious for loosing track of time in the mornings. I try really hard to make sure I eat before I leave since the town where I work is 30 minutes away and there aren’t any places I enjoy eating from. So if I don’t eat at home, I usually don’t end up eating or I have a bagel.

Spinach and Black Bean Quesadilla

So as I get ready to leave, I’m often in my kitchen, standing in front of the fridge, thinking, “What can I make in 10 minutes?!?”

This quesadilla has been my answer quite a few times this week. It’s simple to throw together. No ingredients need any pre-cooking. I grab cooked beans from the freezer, rinse them under hot water and sprinkle everything together in on the tortilla. It’s a filling meal that keeps me on time when I’m attempting to rush out the door to get to work.

Spinach and Black Bean Quesadilla


Spinach and Black Bean Quesadilla

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2


  • 2 8-10″ tortillas (I used sprouted grain tortillas from WF)
  • 1/2 tablespoon olive oil
  • 1 clove garlic, cut in half
  • 3 ounces cheese*, thinly sliced or shredded
  • 1/2 cup black beans, drained and rinsed if using canned
  • 2-3 handfuls spinach, chopped into small pieces
  • juice from 1 lime
  • 2-3 tablespoons cilantro
  • A few dashes of hot sauce


  1. Preheat skillet or griddle over medium to medium-low heat.
  2. Rub one side of each tortillas with garlic clove and then brush with olive oil. Place olive oil side down on preheat pan.
  3. Sprinkle cheese, followed by spinach, black beans, and finally cilantro on one half of the tortilla.
  4. Squeeze a bit of lime juice over mixture, followed by a few dashes of hot sauce if using. Fold tortillas over and let cook on each side until crisp and beginning to brown, 3-5 minutes depending on how hot you have your pan.


*I usually use what I have in the refrigerator which happens to be either Tillamook cheddar or Taleggio. Any cheese that melts well will be great.