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new twists on classic favorites.

black bean quesadillas with spinach

Recipe details:

black bean quesadillas with spinach

what you need

  • 1 (15 ounce) can Market Pantry Black Beans, rinsed and drained
  • 1 cup taco-seasoned shredded cheese
  • 1 cup baby spinach leaves, stems removed and torn into bite-size pieces
  • 1/2 cup salsa
  • 4 (8 inch) flour tortillas

here's how

  1. Add beans to large bowl; mash lightly with fork. Stir in cheese, spinach and salsa.
  2. Spoon over half of each tortilla. Fold in half.
  3. Heat large nonstick skillet on medium. Add 2 quesadillas. Heat 3 minutes; turn over. Heat 3 to 4 minutes longer until golden brown and cheese is melted. Repeat with remaining quesadillas.
  4. Cut into wedges. Serve with a squeeze of fresh lime, sour cream and hot sauce, if desired.


Add 1/2 cup shredded, cooked chicken to the filling, if desired.