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.
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.