1 tablespoon olive oil
1 clove garlic, minced
1 ½ cups (1 can) pinto beans with liquid
½ teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
¼ teaspoon sea salt
2 cups fresh baby spinach, shredded
4, 10” wheat tortillas
2 to 3 ounces shredded sharp cheddar cheese
- Heat an 8” or 10” skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for a minute or so then stir in the beans, with liquid, and the spices. Cook until the liquid reduces down to about ¼ of what there was and the beans are soft. Light mash the bean mixture with a fork.
- Preheat a griddle or large, flat skillet over low heat- the pan should be large enough to fit the tortilla. Brush one side of a tortilla with olive oil and place it oil-side down in the skillet. Sprinkle a little cheese on the bottom then spread ¼ of the bean mixture on half the tortilla then top with ¼ of the spinach and enough cheese to be even over the spinach.
- Fold the tortilla in half, covering the mixture. Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Cut into wedges to serve. Repeat with remaining tortillas.
You could easily use garlic powder instead of the minced garlic.
Keywords: spinach quesadilla, spiced pinto beans