Allow me to introduce you to the delight that is Creamy White Bean and Spinach Quesadillas. Not only are these scrumptious Mexican flatbreads undeniably amazing, they are a good source of protein and fiber too. On a level of fun grub to fancy eats, I’d say it is a perfect blend of both. Great for a weeknight dinner or a party hors d’oeuvres or even a solid lunch. First bite gets you hooked, leaving you craving for more.
These creamy white bean and spinach quesadillas are filled with fluffy mashed white beans, and spinach saut��ed in garlic, folded into a crisp tortilla blanket. Drooling yet? Bet you can hardly wait to dig in. All I can say folks, is that you are in for a treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Yield: 8 quesadillas
My peeps, shall we get our cook on?
Ingredients & Equipment You’ll Need
- 4 cups of fresh spinach
- 2 cloves of garlic, minced
- 1 can of white beans
- 1 cup shredded mozzarella cheese
- 4 large tortillas
As for the equipment, just make sure you have a good non-stick frying pan and a kitchen knife.
By the by, the secret to the stellar taste is the combination of white beans and spinach. White beans add protein while spinach provides a decent dose of iron. If by any chance, ya can’t get white beans, chickpeas should do the trick just fine.
How To Make Creamy White Bean and Spinach Quesadillas
- First off, heat a pan over medium heat. Add a dollop of butter and saut�� the garlic until it turns golden brown.
- Add the spinach and cook it down till it wilts. This should take about 5-7 minutes. Stir in the drained white beans and mash them slightly.
- Then, spread the bean mixture over one-half of the tortilla and sprinkle cheese on top. Fold the tortilla over to form a moon shape. Repeat with the remaining tortillas.
- Place the quesadillas on the pan, cooking each side until golden and the cheese is melted. Cut into triangles.
- Finally, serve with a side of salsa or sour cream and enjoy!
Tips For The Best Results
- Go for fresh spinach over frozen for a fresher taste.
- If using canned beans, make sure to rinse them thoroughly to remove any extra sodium.
Storage Tips
- The quesadillas keep well in the fridge for up to 3 days, and can be reheated in the microwave or oven.
Frequently Asked Questions
Q: Can I use a different type of bean?
A: Yes, ideally, you want a bean that is creamy when mashed, like cannellini or even chickpeas.
Q: Do I need to cook the spinach first?
A: Absolutely, since raw spinach would release too much water making the tortilla soggy.
Q: Can I freeze these quesadillas?
A: Yes, you can. Just ensure they are cooled before freezing and consume within a month.
Q: Is mozzarella cheese mandatory?
A: Not at all. You can replace it with any cheese that melts well, like cheddar or Monterey Jack.
Q: Can I replace garlic with garlic powder?
A: Fresh garlic will give a more robust flavor, but garlic powder will do in a pinch.
Nutritional Facts of Creamy White Bean and Spinach Quesadillas
Per serving: 315 calories; 3g fat; 55g carbs; 10g protein; 4g fiber; 600mg sodium.
In conclusion, my verdict on the Creamy White Bean and Spinach Quesadillas is that, not only is it a delicious and healthy smack, it is also a recipe that’s simple enough even for kitchen novices. Try serving it with a side of guacamole – absolute game changer! So go on, whip up this delightful dish and let those tastebuds go on a flavor journey they ain’t ever gonna forget!
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