Name: Spinach, Black Bean Quesadilla with Pico de Gallo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 10 oz. thawed spinach; 15 oz. or 1 can drained black beans; 8 flour tortillas; 1 tbsp. olive oil; 1 cup thawed, frozen corn; ¼ cup chopped, fresh cilantro; 1 tsp. ground cumin; 2 cup grated, and Monterey Jack cheeses cheddar cheese; 2 cup chopped Roma tomatoes; 1 small chopped onion; ¼ cup chopped fresh cilantro; 2 or jalapeno chilies, seeded and chopped serrano; 1 clove minced garlic; ⅓ cup Mexican beer; 1 tbsp. fresh lime juice; to taste salt

A vegetarian specialty with a tasty homemade sauce. This black bean quesadilla recipe serves with a freshly made pico de gallo sauce. Have a taste of authentic Mexican flavors in the comfort of your home. You won’t have to settle with take out once you try this.

How To Make Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

For the Black Bean Quesadilla:

10 oz. spinach (thawed)
15 oz. black beans (or 1 can drained)
8 flour tortillas
1 tbsp. olive oil
1 cup corn (thawed, frozen )
¼ cup cilantro (chopped, fresh )
1 tsp. ground cumin
2 cup cheddar cheese (grated, and Monterey Jack cheeses)

For the Pico de Gallo:

2 cup Roma tomatoes (chopped)
1 small onion (chopped)
¼ cup fresh cilantro (chopped)
2 serrano (or jalapeno chilies, seeded and chopped)
1 clove garlic (minced)
⅓ cup Mexican beer
1 tbsp. fresh lime juice
salt ( to taste)

Black Bean Quesadilla:

Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin.
Cook for several minutes.
Spoon onto one half of each flour tortilla and sprinkle with cheese.
Fold over and place back in skillet over low heat just long enough to melt cheese.
Slice in half and serve with Pico de Gallo.

Pico de Gallo:

For Pico: Combine all ingredients in a bowl and mix well.

How To Make Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

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Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Serves:

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Ingredients

For the Black Bean Quesadilla:

10 oz. spinach, thawed
15 oz. black beans, or 1 can drained
8 flour tortillas
1 tbsp. olive oil
1 cup corn, thawed, frozen
¼ cup cilantro, chopped, fresh
1 tsp. ground cumin
2 cup cheddar cheese, grated, and Monterey Jack cheeses

For the Pico de Gallo:

2 cup Roma tomatoes, chopped
1 small onion, chopped
¼ cup fresh cilantro, chopped
2 serrano , or jalapeno chilies, seeded and chopped
1 clove garlic, minced
⅓ cup Mexican beer
1 tbsp. fresh lime juice
salt, to taste

Instructions

Black Bean Quesadilla:

Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin.
Cook for several minutes.
Spoon onto one half of each flour tortilla and sprinkle with cheese.
Fold over and place back in skillet over low heat just long enough to melt cheese.
Slice in half and serve with Pico de Gallo.