Spinach and Black Bean Quesadillas

Spinach and Black Bean Quesadillas Recipe from Guatemala

Region / culture: Guatemala | Servings: 6

Introduction

Spinach and Black Bean Quesadillas are a delicious and nutritious dish that combines the flavors of black beans, spinach, and spices in a crispy tortilla. This recipe is perfect for a quick and easy meal that the whole family will love.

History

Quesadillas have been a popular dish in Mexican cuisine for centuries. Traditionally, they are made with cheese and a variety of fillings, such as meat, vegetables, or beans. This recipe puts a healthy twist on the classic quesadilla by using black beans and spinach as the main ingredients.

Ingredients

3 tbsp olive oil
0.5 cup chopped yellow onions
2 cloves garlic, peeled and minced
1 jalapeno pepper, stemmed, seeded and minced
1 cup cooked black beans
1 cup cooked spinach
1 pinch five-spice powder (available in Asian or other specialty food stores)
salt
freshly ground black pepper
12 x 8 inches whole-wheat flour tortillas
1 egg, well beaten

How to prepare

Heat 1 tbsp of oil in a heavy nonstick skillet over medium-high heat.
Add the onion, garlic, and jalapeno pepper, and sauté until soft, about 3 minutes.
Add the mashed beans to the pan and sauté for 1 minute.
Fold in the spinach, stirring well to incorporate.
Remove the pan from the heat and allow the mixture to cool.
Season with the five spice powder, salt, and pepper.
Place 6 tortillas flat on a work surface and divide the bean mixture among them, spreading the filling on top of each tortilla but leaving a 0.5 inch border around the edges.
Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
Preheat the oven to 200°F (93°C).
Place a heavy skillet over medium-high heat.
Brush the tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
Remove the quesadillas from the oven.
Leave whole or cut into wedges and serve immediately.

Variations

Add diced tomatoes, bell peppers, or corn to the bean and spinach mixture for extra flavor and texture.
Use different types of cheese, such as cheddar, Monterey Jack, or pepper jack, for a cheesy twist.
Substitute the black beans with pinto beans or refried beans for a different taste.

Cooking Tips & Tricks

Make sure to cook the onion, garlic, and jalapeno pepper until they are soft to bring out their flavors.

- Be sure to season the bean and spinach mixture well with the five-spice powder, salt, and pepper for a delicious taste.

- Brushing the tortilla edges with beaten egg helps to seal the quesadillas and prevent the filling from falling out while cooking.

- Cooking the quesadillas in a hot skillet until they are light brown on each side ensures a crispy and golden crust.

Serving Suggestions

Serve the Spinach and Black Bean Quesadillas with a side of salsa, guacamole, or sour cream for dipping.

Cooking Techniques

Sauté the onion, garlic, and jalapeno pepper until soft.

- Fold in the mashed beans and spinach, stirring well to incorporate.

- Cook the quesadillas in a hot skillet until they are light brown on each side.

Ingredient Substitutions

Use canned black beans instead of cooked black beans for convenience.

- Substitute fresh spinach with frozen spinach, thawed and drained, if fresh spinach is not available.

Make Ahead Tips

Prepare the bean and spinach mixture ahead of time and store it in the refrigerator until ready to assemble and cook the quesadillas.

Presentation Ideas

Cut the quesadillas into wedges and arrange them on a platter with a garnish of fresh cilantro or sliced jalapenos for a beautiful presentation.

Pairing Recommendations

Serve the Spinach and Black Bean Quesadillas with a side of Mexican rice, a green salad, or a bowl of soup for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot skillet or in the oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Spinach and Black Bean Quesadillas contains approximately 250 calories.

Carbohydrates

Each serving of Spinach and Black Bean Quesadillas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Spinach and Black Bean Quesadillas contains approximately 10 grams of fats.

Proteins

Each serving of Spinach and Black Bean Quesadillas contains approximately 8 grams of proteins.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and calcium. Black beans are high in folate, iron, and magnesium.

Alergens

This recipe contains wheat (tortillas) and eggs.

Summary

Spinach and Black Bean Quesadillas are a nutritious and balanced meal that provides a good source of carbohydrates, proteins, healthy fats, and essential vitamins and minerals.

Summary

Spinach and Black Bean Quesadillas are a flavorful and nutritious dish that is easy to make and perfect for a quick meal. With a crispy tortilla filled with black beans, spinach, and spices, these quesadillas are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Spinach and Black Bean Quesadillas. It was a warm summer day, and I had invited my dear friend Maria over for lunch. Maria was always experimenting with new recipes and flavors, and she had promised to bring a dish that would surprise and delight me.

As we sat in the kitchen, sipping on iced tea and catching up on each other's lives, Maria suddenly pulled out a stack of tortillas and a bag of fresh spinach from her tote bag. She then proceeded to chop up some onions and garlic, and opened a can of black beans. I watched in awe as she effortlessly whipped up a delicious filling for the quesadillas, combining the earthy flavors of the beans with the vibrant green of the spinach.

Maria then heated up a skillet on the stove and began to assemble the quesadillas, layering the filling between two tortillas and grilling them until they were golden brown and crispy. The kitchen was filled with the mouthwatering aroma of melted cheese, sautéed veggies, and warm tortillas.

When Maria finally presented me with a plate of the finished quesadillas, I couldn't wait to dig in. The first bite was a revelation – the creamy cheese, the hearty beans, and the tender spinach all melded together in a perfect harmony of flavors and textures. I knew then and there that I had to learn how to make this dish myself.

After lunch, Maria generously shared the recipe with me, explaining each step in detail and offering tips on how to customize the quesadillas to suit my own tastes. I was grateful for her guidance and couldn't wait to try it out in my own kitchen.

Over the next few weeks, I perfected my technique for making Spinach and Black Bean Quesadillas, tweaking the recipe here and there until it was just right. I experimented with different types of cheese, added some jalapeños for a spicy kick, and even tried using whole wheat tortillas for a healthier twist.

As I continued to make the quesadillas, they became a staple in my cooking repertoire, much to the delight of my family and friends. Whenever I served them at gatherings or potlucks, they were always met with rave reviews and requests for the recipe.

But the true joy of making Spinach and Black Bean Quesadillas came from the memories they evoked. Every time I prepared them, I was transported back to that sunny afternoon in my kitchen, watching Maria work her culinary magic and feeling inspired to create something delicious and satisfying.

As the years went by, I shared the recipe with my own grandchildren, passing down the tradition of making these flavorful quesadillas from generation to generation. I took pride in knowing that this dish would continue to bring joy and nourishment to my loved ones long after I was gone.

And so, whenever I make Spinach and Black Bean Quesadillas now, I do it with a sense of gratitude for the friend who introduced me to this wonderful recipe and for the memories that it holds. Cooking has always been a way for me to connect with others, to share a piece of myself through the food I prepare, and to create moments of warmth and joy around the table.

I may have learned many recipes over the years, but there is something special about Spinach and Black Bean Quesadillas that will always hold a special place in my heart. It's not just a dish – it's a story, a memory, a connection to the past and a promise for the future. And for that, I am truly grateful.