Spinach Quesadilla Recipe

Time30m

Serves4

Spinach, corn & black bean salsa, tomatoes and Jack cheese in a flour tortilla. Served with salsa and avocado poblano sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Stir in the corn, black beans, and diced tomatoes. Season with salt and black pepper. Cook for an additional 3-4 minutes until heated through.
2
Assemble the Quesadilla
Lay out one flour tortilla on a flat surface. Sprinkle a portion of the shredded Jack cheese on one half of the tortilla. Spoon the spinach and bean mixture over the cheese, then top with another layer of cheese. Fold the tortilla in half to enclose the filling.
3
Cook the Quesadilla
In the same skillet, add a little more olive oil if necessary and heat over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and the cheese has melted. Remove from the skillet and let it cool slightly before slicing.
4
Serve
Serve the quesadilla hot with salsa and avocado poblano sauce on the side.