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.