Because the filling of these Quesadillas is so rich and creamy, they really benefit from being served with a nice spicy Salsa. The Salsa I used is a smoked Chipotle red Salsa that goes so well with the flavors of the Quesadillas. Usually Quesadillas would be served with sour cream or Guacamole, but there is already so much creaminess that I think it would be exaggerated.

What kind of white beans should I use?

I highly recommend using Cannellini beans for this recipe because they are large, have a firm texture and can retain their shape. Other white beans, such as white beans, tend to break down and are more suitable for soups, stews or recipes in which they are pureed. If you want to learn more about the common types of white beans and how to best use them, check out this useful guide from Camellia Beans.

How to make spinach and white bean QUESADILLAS

Start by rinsing and draining 15 ounces. can of Cannellini beans. Make sure they are well drained, then transfer them to a bowl with 3/4 tsp chili powder, 1/4 tsp cumin, 1/8 tsp garlic powder and 1/8 tsp salt. Stir to coat the beans with spices.

Roughly cut about 2 cups of spinach into small pieces.

Combine the seasoned beans and chopped spinach in a 4-ounce bowl. grated pepper cheese and 1/2 cup sour cream. Stir to combine these ingredients.

Divide the spinach and bean mixture between the four Tortillas, cover half of the Tortilla, then fold in half to close.

Cook the Quesadillas individually or as a couple in a skillet over medium heat until the Tortillas are golden brown and crispy and the filling is melted. I don’t add oil to my pan, but you can if you prefer a more fried texture to the Tortillas. (The residue you see in the pan is splashes of juice coming out of the Quesadilla.)

Cut the cooked Quesadillas in half and serve!

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