Black Bean Quesadillas

The salsa does more than bring a spicy kick; along with the spinach and whole-wheat tortilla, it contributes fiber. The beans do, too — and they also lend a protein boost.

  • Prep Time10 minutes
  • Total Time10 minutes
  • Yield Serves 1


  • 1/2 cup canned black beans, drained and rinsed, mashed with a fork
  • 2 whole-wheat tortillas (8-inch)
  • 1/2 cup thawed frozen spinach, squeezed dry
  • 1/2 cup shredded, reduced-fat pepper-jack cheese (2 ounces)
  • Coarse salt and ground pepper
  • 1/2 cup fresh salsa, for serving


  1. Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
  2. When it’s time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.

Cook’s Note

Night before: Assemble the quesadillas, place in a portable container, and put in the fridge. Using frozen spinach saves on cooking time.

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