Smashed White Bean And Spinach Quesadillas With Creamy Bbq Dip Recipes

SPINACH AND BLACK BEAN QUESADILLAS

Spinach and Black Bean Quesadillas image

These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.

Provided by BeckyF

Categories Black Beans

Time 35m

Yield 12 Appetizers, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, peeled and minced
1 jalapeno pepper, stemmed,seeded and minced
1 cup cooked black beans
1 cup cooked spinach
1 pinch five-spice powder (available in Asian or other specialty food stores)
salt
fresh ground black pepper
12 8-inch whole wheat flour tortillas
1 egg, well beaten

Steps:

Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
Add the mashed beans to the pan and saute, for 1 minute.
Fold in the spinach, stirring well to incorporate.
Remove the pan from the heat and allow the mixture to cool.
Season with the five spice-powder and salt and pepper.
Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
Preheat the oven to 200F degrees.
Place a heavy skillet over medium-high heat.
Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
Remove the quesadillas from the oven.
Leave whole or cut into wedges and serve immediately.

SMASHED WHITE BEAN AND SPINACH QUESADILLAS WITH CREAMY BBQ DIP

SMASHED WHITE BEAN AND SPINACH QUESADILLAS WITH CREAMY BBQ DIP image

Make and share this SMASHED WHITE BEAN AND SPINACH QUESADILLAS WITH CREAMY BBQ DIP recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 25m

Yield 4 half quesadillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 shallot, minced
1 (15 ounce) can cannellini beans, drained and rinsed
salt & pepper
handful spinach leaves, stems removed
2 cups grated sharp white cheddar cheese
20 inches tortillas
1/4 cup sour cream
2 tablespoons barbecue sauce (I like the spicy kind here)
red pepper flakes

Steps:

Heat the olive oil in a large skillet over medium heat.
Once hot, add the shallots, beans, red pepper flakes, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally. Transfer mixture to a small bowl, mash with a fork or potato masher. Taste to correct seasonings.
Place one tortilla in the skillet and spread the bean mixture on only one half of the tortilla. Top with spinach, then sprinkle cheese on top. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown and cheese is melted.
Transfer the tortilla to a cutting board and cut into three pieces.
Repeat with the other tortillas and remaining ingredients.
To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together.
Serve warm with the dip.

Nutrition Facts : Calories 498.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 66.8, Sodium 963.8, Carbohydrate 38.1, Fiber 6.8, Sugar 5.4, Protein 22.9

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