Spinach and Black Bean Quesadilla with Pico de Gallo

[clarine_rahne]

I love quesadillas, and had some leftover black beans and spinach last night. So I made this:

Spinach and Bean Quesadilla

1 tablespoon oil

1 scallion; diced

1/3 cup spinach; chopped

1/4 cup black beans; rinsed

2 tortillas

1/3 cup shredded “Mexican” cheese blend

Sauté the scallion in the oil over medium heat for 3 minutes. Add the spinach and cook until spinach begins to wilt. Add the black beans and cook for 1 to 2 minutes. Remove the spinach-bean mixture and set aside. Place one tortilla in a large skillet. Pour the spinach-bean mixture evenly on the tortilla. Sprinkle the cheese over the spinach-bean mixture and place the remaining tortilla on top. Cook on one side for 2-4 minutes, until golden brown. Flip and cook another 2-4 minutes. Serve with the Pico de Gallo.


Pico de Gallo

1 tomato; chopped

3 tablespoons red onion

1 jalapeno; diced

1/8 cup cilantro; chopped

1 tablespoon lime juice

Salt; to taste

Black pepper; to taste

Combine all ingredients and let sit for at least 30 minutes. Stir well before serving.

More at my blog - Vegetarian in Texas