White Bean & Spinach Quesadillas (Freezer Friendly)
Make these smashed white bean and spinach quesadillas ahead of time and stash them in the freezer for an easy and healthy lunch that actually fills you up!
Servings: 5
Calories: 396kcal
Ingredients
- 19 oz can of white beans see note 1; drained and rinsed
- 3 oz spinach chopped; see note 2
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ⅛ teaspoon salt
- ¾ cup feta cheese crumbled
- 1 ¼ cups shredded mozzarella
- 5 tortillas 12 inch/large
Instructions
- If spinach is frozen, thaw and press out extra moisture.
- In a large bowl, mash the white beans with a fork or potato masher.
- Stir in the spinach, cumin, coriander and salt. Stir/mash until the spinach is slightly wilted and fold in the feta cheese.
- Heat a large pan over medium heat. Spray with oil, then assemble quesadillas in the pan (cooking 2 at a time).
- Spoon out ½ cup of white bean/spinach filling, then sprinkle with ¼ cup cheese. Fold the tortilla over, then press down firmly.
- Cook for 3 or so minutes per side, until golden and crispy.
Video
Notes
1- navy, cannellini or white kidney beans are all fine; in a pinch you can swap for chickpeas
2- roughly 3 cups chopped fresh spinach or 1 ½cups frozen spinach (if using frozen, thaw and press well to squeeze out liquid)
Storage/meal prep
Cool completely on a wire rack, then cut in half and wrap in plastic wrap.
- store in the fridge for up to 4 days
- store in the freezer for up to 3 months
- mushrooms
- bell peppers
- broccoli or cauliflower rice
- shredded brussels sprouts
- finely chopped zucchini
Nutrition
Serving: 1quesadilla | Calories: 396kcal | Carbohydrates: 37g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 1030mg | Fiber: 5g | Sugar: 2g