Whole-Wheat Quesadilla with White Beans and Spinach
Get four of five MyPlate food groups into your meal with this whole-wheat quesadilla recipe, featuring beans, whole-wheat tortillas, spinach, and Greek yogurt!
Ingredients
- 1 15 oz. can cannellini beans rinsed and drained
- 3/4 tsp chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 2 cups fresh spinach
- 1 cup low-fat cheese shredded, about 4 oz
- 1/2 cup plain non-fat Greek yogurt
- 5 8-inch whole-wheat tortillas
- Dash of cayenne optional
Instructions
- Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
- Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and Greek yogurt to the bowl with the beans, then stir to combine.
- Divide the spinach and bean mixture between the tortillas, then fold them in half to close.
- Cook the quesadillas, one or two at a time, in a non-stick skillet over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
- Cut the quesadillas in half, then serve