Making Quesadillas is quite simple that many people do not know, it has regular versions and vegetarian versions. Apronese would like to recommend you the most vegetable version because it is good for health.
Creamy White Bean and Spinach Quesadillas, the name sounds delicious and attractive, isn’t it, the combination of beans and spinach makes the dish both strange and colorful.
Have you been curious about this dish yet, let’s find out together right here
There is also a version of this recipe that is made with chicken, which can be found in this post for Creamy Chicken and Spinach Quesadillas.
Spinach and White Bean Quesadillas: What to Serve with Them
The quesadillas I made are so rich and creamy that they really benefit from being served with a nice tangy salsa that compliments their richness and creamy filling.
The salsa I chose was a smoky chipotle red salsa that complemented the quesadillas so well. In most cases, quesadillas are served with sour cream or guacamole poured over top, but since there is so much creaminess already, I do not think that it would be worthwhile to add any more.
How Should I Prepare White Beans?
Cannellini beans are the perfect choice for this recipe because of the large size, firm texture, and ability to hold their shape, which make them the perfect choice.
The other kinds of white beans, such as navy beans, tend to break down and are better suited to soups, stews, or recipes where they are mashed, and therefore are more suitable for these purposes.
You can find out more about the common types of white beans available and their best uses in this helpful guide from Camellia Beans.
Creamy White Bean and Spinach Quesadillas
This unbelievably delicious Creamy White Bean and Spinach Quesadilla is incredibly crispy on the outside and creamy on the inside, making it perfect for a fast weeknight meal.
Servings: 4 quesadillas
- 1 15oz. can cannellini beans ($0.69)
- 3/4 tsp chili powder ($0.05)
- 1/4 tsp ground cumin ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.02)
- 2 cups fresh spinach ($0.87)
- 4 oz. pepper jack cheese, shredded ($1.00)
- 1/2 cup sour cream ($0.35)
- 4 8-inch flour tortillas ($0.96)
- I recommend washing and rinsing the cannellini beans well before draining them carefully. Once the beans are well drained, place them in a bowl and add the chili powder, cumin, garlic powder, and salt. Stir well to combine all of the ingredients together.
- The spinach should be roughly chopped into smaller pieces. Add the spinach, the cheese, and the sour cream to the bowl with the beans, then stir them together until everything is combined evenly.
- It is recommended that you divide the spinach and bean mixture among the four tortillas, then fold them in half to create a seal.
- The quesadillas can be cooked one or two at a time in a skillet over medium heat, until the tortillas become brown and crispy, and the filling becomes melted and gooey, which will take up to three minutes on each side).
- When you are ready to serve the quesadillas, cut them in half.
*It is recommended that you cook the quesadillas in a dry skillet (they won’t stick), but if you want them to have more of a fried texture, you can use oil instead of dry heat.
Serving: 1 Serving ・ Calories: 462.35 kcal ・ Carbohydrates: 51.08 g ・ Protein: 17.83 g ・ Fat: 20.03 g ・ Sodium: 929.9 mg ・ Fiber: 9 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Spinach and White Bean Quesadillas: How to Make Them-Step by Step Photos
To prepare the beans, begin by rinsing and draining 15 ounce cans of cannellini beans.
Once they have been rinsed and drained, place them in a bowl with 3/4 tablespoon of chili powder, 1/4 tablespoon of cumin, 1/8 tablespoon of garlic powder, and 1/8 tablespoon of salt and stir to cover the beans in the seasonings.
Approximately two cups of spinach should be roughly chopped into smaller pieces so that they can be eaten.
The seasoned beans and chopped spinach should be combined in a bowl together with four ounces of pepper jack cheese, one cup sour cream, and one tablespoon pepper jack cheese. Stir to combine all of the ingredients together.
It is advised that you divide the spinach and bean mixture among the four tortillas. Cover half of the tortilla with the spinach and bean mixture, then fold them in half to close them.
Using a skillet over medium heat, cook the quesadillas over medium heat until they are browned and crispy, and the filling is melted.
In my skillet, I do not add oil, but you can add it if you prefer a more fried texture. (You can see the residue in the skillet because of splatter from the quesadilla.)
Serve the cooked quesadillas on a platter, sliced in half and topped with salsa!
The Creamy White Bean and Spinach Quesadillas that I have made above are delicious and I love the nice tangy salsa served with them.
And Apronese also want to recommend this dish to you because it is delicious, easy to eat, not boring and is an accompaniment to many different dishes.
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