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Beans and Greens Quesadilla with Apples and Cheddar

Prep Time 10 minutes
Cook Time 12 minutes
Servings 4 People

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 tbsp chopped fresh rosemary or sub with 1 teaspoon dried) (optional
  • 1 (10 oz) bag frozen spinach*
  • 1 ½ tsp kosher salt, divided
  • 2 (15 oz ) cans pinto beans, drained and rinsed (about 3 cups)
  • 4 whole wheat tortillas regular or burrito size
  • 1 large crisp apple, core removed, thinly sliced
  • 2 cups shredded cheddar cheese
  • 1 cup plain whole milk Greek yogurt or sour cream
  • *Frozen spinach comes in different sizes. If you have a 12 ounce bag, just use the whole thing. If you have a 16 oz bag, just use about ¾ of it!
  • You could use fresh spinach in place of frozen. 10 oz of frozen spinach = 1 lb of fresh.

Items you can prep ahead (optional)

  • Chop 2 cloves garlic
  • Finely chop 1 tablespoon sage (if using)
  • Cook spinach/bean mixture
  • Shred 2 cups cheddar cheese

Instructions

  • In a large skillet over medium heat, warm the oil. Add the garlic and rosemary (if using) and cook, stirring often, for 1 minute.
  • Add the spinach and ½ teaspoon salt and cook until most of the water evaporates, stirring occasionally, about 3-4 minutes.
  • Add beans and remaining 1 teaspoon salt and use a fork to mash most of them up into a paste. Stir everything together, then transfer to a bowl and carefully wipe out the skillet.
  • Lay your tortillas out and spread ¼ of the bean mixture onto ½ of each tortilla. Top with apple slices and press them down gently so they stick and submerge a little into the beans. Sprinkle ½ cup of cheese over the apples in an even layer. Fold the tortilla over the top to form a semicircle.
  • Heat the skillet over medium-high. Once hot, add the tortilla to the pan. Cook for 2-3 minutes, or until golden brown, then carefully flip and repeat on the other side.
  • Slice the quesadilla and serve with yogurt or sour cream.

Notes

Substitutions:

  • To make vegan, substitute with a vegan cheese or skip the cheese and layer the apple between layers of bean mixture. Substitute the yogurt with guacamole or a vegan yogurt substitute. 
  • Any bean would work here, but I like pinto because they are generally softer and more mashable/starchy. 
  • Not into the apple thing? Skip them! 

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Leftover already made quesadillas: fridge for up to 4 days.
    • Bean mixture: fridge for up to 5 days or freeze for up to 2 months

Leftovers + Repurposing:

  • Warm up leftover quesadillas gently in a skillet on both sides until melty and warm. Serve with yogurt.
  • If you kept the bean mixture separate, you could easily turn that into a taco or add it to a Mexican-style bowl.