If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
Spinach & Black Bean Quesadillas

Spinach & Black Bean Quesadillas

with Zesty Salsa & Yoghurt

3.4 / 4 Rating
Rate this recipe
Read more

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 packet

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3450 kJ
Fat35.3 g
of which saturates14.5 g
Carbohydrate89.7 g
of which sugars13.3 g
Protein36.4 g
Sodium1970 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Bowl
Potato Masher
Large Non-Stick Pan
Small Bowl
Get prepped
Get prepped

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lime and cut into wedges (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.

Cook the quesadilla filling
Cook the quesadilla filling

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 until fragrant, 1 minute. Add a dash of water and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, a pinch of lime zest, salt and pepper and stir to combine. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste

Assemble the quesadillas
Assemble the quesadillas

Arrange 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the black bean mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with the spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.

Flip the quesadillas
Flip the quesadillas

Bake the quesadillas for 5-6 minutes, or until the cheese has melted and the tortillas are golden.

Make the zesty salsa
Make the zesty salsa

While the quesadillas are baking, 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.

Serve up
Serve up

Divide the spinach, black bean and cheese quesadillas between plates. Top with the tomato-coriander salsa and Greek yoghurt. Serve with the lime wedges.