Spinach and Black Bean Quesadilla

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 1x



  • 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
  • 23 handfuls spinach, chopped into small pieces
  • juice from 1 lime
  • 23 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.