Spinach & Black Bean Quesadillas

Spinach & Black Bean Quesadillas

with Zesty Salsa & Yoghurt

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All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled him with a delicious mix of nutritious ingredients and paired him with a fresh tomato-coriander salsa. A royal showing, to be sure.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

½ unit

red onion

2 clove


1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 bag

baby spinach leaves

1 tin

black beans

½ unit


1 unit


1 bag


8 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3700 kJ
Fat35.6 g
of which saturates14.5 g
Carbohydrate102 g
of which sugars14.2 g
Protein40.8 g
Sodium2250 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Bowl
Potato Masher
Large Non-Stick Pan
Small Bowl

Thinly slice the red onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lime (see ingredients list). Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the garlic and Mexican Fiesta spice blend and cook for 1 minute, or until fragrant. Add a dash of water and the baby spinach leaves and cook for 1 minute, or until wilted. Add the mashed black beans, the lime zest, salt and pepper and stir to combine. Transfer to a medium bowl. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.


Wash out the pan, add a drizzle of olive oil and return to a medium-high heat. Place 1 mini flour tortilla in the pan and spread over a spoonful of the quesadilla filling. Sprinkle with some shredded Cheddar cheese and top with another tortilla. Cook for 1-2 minutes, until golden. TIP: You can cook your quesadillas in a sandwich press if you prefer!


Flip the quesadilla in the pan and cook for a further 1-2 minutes on the other side, or until golden. Transfer the cooked quesadilla to a plate and cover to keep warm. Repeat with the remaining tortillas (see ingredients list), quesadilla filling and Cheddar cheese.


Finely chop the tomato and coriander. In a small bowl, combine the tomato, coriander and a good squeeze of lime juice. Drizzle with olive oil and season to taste with salt and pepper. Cut the remaining lime into wedges.


Divide the spinach and black bean quesadillas between plates. Top with the zesty salsa and a dollop of Greek yoghurt. Serve with the lime wedges.