Looking for a quick and easy meal that will please everyone in the family? Look no further- it’s time for hearty quesadillas! Recipe by our resident dinner specialist, Rachel Oberg.

Serves 4


1-15 ounce can navy beans, drained

8 flour tortillas

2 tablespoons chopped scallions, white and green parts

1 cup diced bell pepper 

Arcadia’s Kitchen Habañero Salt, to taste

1-5 ounce box baby spinach

2 cups grated cheese (mixture of Monterey jack and cheddar)

2-3 tablespoons sour cream, per serving

1-2 teaspoon maple smoked or original sriracha, per serving

For serving: Habeñero Salt



Mash the beans with a fork. Stir the scallions, bell peppers, and a little bit of the habañero salt into the beans. Taste and add more salt if needed. Lay the tortillas out. Spread ¼ cup of the filling on half of each tortilla. Top with 8 baby spinach leaves per tortilla and 3-4 tablespoons of grated cheese. Fold the un-topped side of each tortilla over the topped side and press down slightly.


Heat a dry skillet over medium heat. Cook the quesadillas, flipping once, until the cheese is melted, the veggies are hot, and tortilla is crisped, 3 to 5 minutes per side. Let stand for 1 to 2 minutes before slicing.

Serve with sour cream, maple smoked sriracha, and habañero salt for dipping.