Spinach, tomato, and black bean quesadillas

Spinach, tomato, and black bean quesadillas


4 large or 8 small wholemeal tortillas                                                                         

1 cup of chopped tomato 

1 cup of spinach leaves

1 cup grated cheese                                                                                            

½ can of black beans, drained and rinsed (or you can use chilli beans if you prefer).


Lay one wrap on a clean chopping board.
Sprinkle over with cheese. Add spinach and tomato, black beans and then a further sprinkle of cheese (to help the tortilla stick once heated).
Place the second wrap on top of the cheese layer.
Cook them in a hot pan for 3 minutes on each side.
Chop into 4-6 wedges.
Serve hot by themselves or with a dip such as guacamole.

Recipe adapted from vegetables.co.nz.

Back to blog