Refried Bean Quesadillas with Spinach & Onions. Simple, peasy vegetarian recipe that tastes wonderful. Severely, that is proof constructive that you just don’t have to spend so much of time to make a home-cooked meal style nice!
Elements – Refried Bean Quesadillas
Refried beans: Important ingredient in refried bean quesadillas. Refried beans are cooked, mashed beans with a barely salty taste, often constituted of pinto beans.
Flour or corn tortillas: Both flour or corn tortillas will work. Mexican quesadillas historically use corn tortillas, however within the US, flour tortillas are extra widespread.
Candy onion: Provides a punch of taste and slight little bit of sweetness. Candy onions are an incredible complement to the opposite flavors.
Salt: Optionally available. Only a tad of salt to season the onion.
Chili powder: Enhances the flavour with some spiciness. Chili powder is superior!
Paprika: A little bit of smoky sweetness with paprika.
Cumin: Heat and nutty, cumin is one other nice spice so as to add to this dish.
Spinach: Only a little bit of spinach to saute with the onions.
Mexican cheese: Shredded Mexican cheese places the “quesa” in quesadilla.
Make Refried Bean Quesadillas
Begin by rinsing the spinach in a colander. Subsequent, peel and chop the onion. Begin by chopping off the ends, then sit upright and chop down the center. Place every half face-down on a reducing board and begin slicing into skinny strips, then slice every of these strips into three or 4 sections. Rinse the onions in a colander.
Add a tablespoon of olive oil to your frying pan over the stovetop, and add the onions. Now add the salt, chili powder, paprika, and cumin. Stir with a spatula and hold sautéing till translucent. Add the spinach and hold sautéing till the spinach is barely wilted. Flip the warmth off and take away the pan from the burner.
Get out a plate, and place your tortilla on it. Unfold the refried beans over the tortilla, then add the shredded Mexican cheese. Switch the sautéed veggies to a storage container. (You’ll have some leftover for extra refried bean quesadillas. Add the sautéed veggies on high of the refried beans and cheese. Add a tablespoon of olive oil to the frying pan, place it again over the burner on medium excessive warmth, and place the quesadilla on high. Let the cheese soften a bit earlier than folding the quesadilla. Prepare dinner for a couple of minutes on one facet till you hear it sizzle, then flip it and cook dinner on the opposite facet. Now you’re able to sever your refried bean quesadilla!
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Recipe
Refried Bean Quesadillas with Spinach & Onions
Refried Bean Quesadillas with Spinach & Onions. Simple, peasy vegetarian recipe that tastes wonderful. Severely, that is proof constructive that you just don’t have to spend so much of time to make a home-cooked meal style nice!
- Prep Time: 10 minutes
- Prepare dinner Time: 20 minutes
- Whole Time: half-hour
- Yield: 6 quesadillas 1x
- Class: Dinner
- Methodology: stovetop
- Delicacies: Mexican
- Weight-reduction plan: Vegetarian
2 cans refried beans
1 pack of tortillas (6-count or extra)
1 candy onion
1/8 tsp salt
1/4 tsp chili powder
1/4 tsp paprika
1/4 to 1/2 tsp cumin
2.5 oz spinach
6 oz shredded Mexican cheese
Rinse the spinach in a colander.
Peel and chop the onion, and rinse in a colander.
Add a tablespoon of olive oil to your frying pan over the stovetop, and add the onions.
Add the salt, chili powder, paprika, and cumin. Stir with a spatula and hold sautéing till translucent.
Add the spinach and hold sautéing till the spinach is barely wilted. Flip the warmth off and take away the pan from the burner.
Get out a plate, and place your tortilla on it. Unfold the refried beans over the tortilla, then add the shredded Mexican cheese.
Switch the sautéed veggies to a storage container. (You’ll have some leftover for extra refried bean quesadillas). Add the sautéed veggies on high of the refried beans and cheese.
Add a tablespoon of olive oil to the frying pan, place it again over the burner on medium excessive warmth, and place the quesadilla on high. Let the cheese soften a bit earlier than folding the quesadilla.
Prepare dinner for a couple of minutes on one facet till you hear it sizzle, then flip it and cook dinner on the opposite facet.
Notes
*Prep Time, Prepare dinner Time, and Whole Time are per quesadilla. Should you made all six quesadillas, you would want so as to add the cook dinner time for every further quesadilla.
