Spinach & Black Bean Quesadillas

Spinach & Black Bean Quesadillas

Prep Time: 10 minutes
Serves: 6

Ingredients:

• 2 tsp Harris Teeter canola oil
• 6 large whole wheat tortillas
• 2 (15.25 oz) cans Harris Teeter black beans, drained and rinsed
• 1 clove Harris Teeter Farmers Market garlic, minced
• 4 cups spinach leaves, stemmed and chopped
• 1 ½ cups Harris Teeter shredded 2% four cheese Mexican blend
• Harris Teeter salt and pepper, to taste
• Harris Teeter non-stick cooking spray

Optional toppings:

• Harris Teeter Farmers Market tomatoes, diced
• Harris Teeter Organic Mild Salsa
• Harris Teeter light sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Mash black beans with a potato masher or fork.
3. In a sauté pan, heat oil over medium high heat. Add garlic, spinach, salt and pepper. Cook until spinach is wilted. Drain excess liquid.
4. Add spinach to beans and stir together well.
5. Place two tortillas on a baking sheet coated with non-stick cooking spray. Place ¼ of cheese on each tortilla. Divide vegetable mixture over each and top with remaining cheese. Cover each with additional tortilla and press down to seal edges.
6. Bake until crispy and warmed through, about 10 minutes.
7. Slice and serve with toppings of your choice.