Spinach Quesadillas with black beans salsa
Spinach Quesadillas
Serves 8, but we made more 🙂
- 16 whole-wheat tortillas (8-inch)
- 4 cup thawed frozen spinach, squeezed dry (2 bags of washed)
- 2 cups mexican blend cheese mix
Sprinkle cheese over one tortilla, top with spinach; season with salt and pepper, garlic powder, onion powder. Top with another tortillas. Place quesadillas on a cast iron or skillet and cook until cheese is melted and heated through, turning once. Top with salsa and sour cream.
Black Bean and Corn Salsa
- 2 cups of cooked yellow corn
- 4 cups of cooked black beans
- 2 cups diced tomatoes
- 1 bunch finely chopped cilantro
- 5 green onions, finely sliced
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 1/4 cup lemon juice, or to taste
- ¼ cup olive oil, or to taste
- salt and pepper to taste
Mix black beans, corn, tomatoes, cilantro, green onion, onion and garlic in a large bowl. Gently mix in the lemon juice. Drizzle with olive oil to serve.
