Smashed Bean & Spinach Quesadilla

Ingredients

 19 oz can of white beans navy, cannellini or white kidney beans are all fine, drained and rinsed

3 oz spinach chopped (roughly 3 cups chopped fresh spinach or 1 1/2cups frozen spinach)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/8 teaspoon salt

3/4 cup feta cheese crumbled

1 1/4 cups shredded cheese

5 large 12 inch tortillas

 

Instructions

If spinach is frozen, thaw and press out extra moisture.

In a large bowl, mash the white beans with a fork or potato masher.

Stir in the spinach, cumin, coriander and salt. Stir/mash until the spinach is slightly wilted and fold in the feta cheese.

Heat a large pan over medium heat. Spray with oil, then assemble quesadillas in the pan (cooking 2 at a time).

Spoon out ½ cup of white bean/spinach filling, then sprinkle with ¼ cup cheese. Fold the tortilla over, then press down firmly.

Cook for 3 or so minutes per side, until golden and crispy.

Cool completely on a wire rack, then cut in half and wrap in plastic wrap.

StorageStore in the fridge for 3 days or the freezer for longer (up to 3 months)

To Re-heat/thaw in the fridge overnight (if frozen) heat in the microwave on a paper towel for 30 seconds, (OPTIONAL): crisp up in a pan or on a George Foreman grill.

Serve with yogurt or tzatziki