Black Bean and Spinach Quesadillas


  • 2 cups refried black beans
  • 1/2 cup refrigerated fresh salsa
  • Olive oil-flavored cooking spray
  • 1 (5- or 6-ounce) package fresh baby spinach, coarsely chopped
  • 6 (8-1/2 inch) garden spinach and vegetable tortillas
  • 1/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • Additional refrigerated fresh salsa


  1. Combine black beans and 1/2 cup salsa; set aside.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach; saute 1 minute or just until spinach wilts. Remove pan from heat; set aside.
  3. Spread 1/4 cup black bean mixture on half of each tortilla, leaving a 1/4-inch margin. Top evenly with spinach and cheese. Fold each tortilla in half.
  4. Wipe pan dry with a paper towel; heat pan over medium heat. Coat pan with cooking spray. Place 2 Quesadillas in pan. Cook 2 to 3 minutes on each side or until lightly browned and cheese melts. Repeat with remaining Quesadillas. Cut into wedges. serve with additional salsa, if desired. Yield: 6 servings (serving size: 1 Quesadilla).

7 Weight Watchers Points Plus per serving.

NOTE: You'll have about 1/2 cup of refried beans left over after making the Quesadillas. Cover and refrigerate the leftover beans. Later in the week, combine them with 1/2 cup salsa and serve with raw veggies or baked tortilla chips. About 1/4 cup of the dip will have a Points value of 1.


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