Butter Bean and Spinach Quesadilla

For an easy, nutritious meal prepared in under 10 minutes, it’s hard to go wrong with this butter bean and spinach quesadilla.

Butter beans are a good source of protein, iron, zinc, and magnesium, making them a nice vegetarian alternative to meat. Rich in fiber and B vitamins, they are also a low-energy-dense food, helping to keep you full and maintain a healthy weight.

Nutritional information isn’t persuasive if the food is unappealing, though– thankfully, butter beans are delicious! They have a smooth, creamy texture and a light, pleasant taste, making them incredibly versatile in a variety of meals. I like mine mashed with some garlic powder, salt, and pepper– and I especially love to use them in quesadillas!

• Servings: 1
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Ingredients

• 1 tortilla (I used whole wheat)
• ½ cup canned or cooked butter beans, mashed
• ¼ teaspoon garlic powder
• ¼ teaspoon dried basil
• salt and pepper to taste
• 2-4 tablespoons shredded mozzarella cheese
• handful baby spinach

Directions

1. Mash your butter beans together with the garlic powder, basil, salt, and pepper.
2. Spread this mixture evenly over your tortilla, then top with mozzarella cheese.
3. Grease a pan with cooking spray. Cook the spinach until wilted, then layer it on top of the cheese.
4. Fold your tortilla and cook over medium heat until the cheese melts and the tortilla is browned on both sides.

• Make it vegan with dairy-free cheese shreds.
• Make it gluten-free with GF tortillas.

Shared at Meatless Monday with Deborah and Sarah; Meatless Monday with Running on Happy and The Fit Foodie Mama; Tips & Tricks link party; Wow Us Wednesdays; the Wednesday Showcase; What’s Cookin’ Wednesday; Thoughts of Home on Thursday; Weekend Potluck. For a complete list of where I share, click here.