Description
These Creamy White Bean and Spinach Quesadillas prove that comfort food and nutrition can coexist beautifully. Crispy on the outside, rich and gooey on the inside, they’re made with budget-friendly pantry staples like cannellini beans, spinach, sour cream, and pepper jack cheese. Ready in just 20 minutes, this vegetarian meal delivers satisfying flavor, plant-based protein, and wallet-friendly convenience—perfect for quick lunches or easy weeknight dinners.
Ingredients
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1 (15 oz) can cannellini beans, rinsed and drained
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2 cups fresh spinach, roughly chopped
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4 oz pepper jack cheese, shredded (about 1 cup)
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1/2 cup sour cream
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4 flour tortillas (8-inch)
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3/4 tsp chili powder
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1/4 tsp ground cumin
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1/8 tsp garlic powder
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1/8 tsp salt
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Cooking spray or butter, for the pan
Instructions
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Season the Beans
Add drained cannellini beans to a bowl with chili powder, cumin, garlic powder, and salt. Lightly mash with a fork, leaving some whole beans for texture. -
Make the Filling
Stir in chopped spinach, shredded pepper jack cheese, and sour cream until well combined and creamy. -
Assemble the Quesadillas
Divide the filling evenly among tortillas, spreading it over one half of each. Fold tortillas in half to form half-moons. -
Cook Until Crispy
Heat a skillet over medium heat and lightly grease. Cook quesadillas for 3–5 minutes per side until golden brown and the filling is melted and gooey. -
Serve
Remove from the pan, rest for 1 minute, then slice in half and serve hot.
Notes
- Lightly mashing the beans helps prevent filling from spilling out.
- Sharp cheddar can substitute pepper jack if preferred.
- Medium heat ensures crispy tortillas without burning.
- Serve with salsa, guacamole, or hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch / Dinner
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 35 mg
