White bean, spinach, mushroom, potato, and cheese quesadilla
White bean quesadilla easily made with ingredients on hand. Substitute with whatever greens, or cheeses you have on hand.
Servings: 4 +
Ingredients
Quesadilla
- 1 tablespoon extra virgin olive oil
- 2 tablespoons of olive oil
- 1 medium onion diced
- 1 pkg of frozen spinach thawed (or 1 cup of fresh spinach, chopped)
- 1/4 of already cooked mashed or diced potato
- 2 cups of white beans mashed with fork desired texture (or 1 - 15oz can drained, rinsed, Garlic
- salt & pepper
- 1 tablespoon of garlic minced (less if using dried)
- 2 cups grated or sliced cheese I used sharp cheddar for the adults, colby for kids.
- 4 burrito sized wraps can use the smaller tortilla if you like
Dressing
- 1/4 cup ranch dressing
- Optional: 1-2 tablespoons of chili cajun, chipotle sauce
- Salt and pepper
Instructions
Dressing
- In a small bowl, mix ranch dressing with flavor/s of your choice. Add a bit of salt and pepper. Let sit for 10 or more minutes.
Quesadilla
- Heat olive oil over medium heat, and cook onion until softened.
- Add mushrooms and cook about 5-10 minutes.
- Add spinach, cook until most of the liquid is gone.
- Add potatoes.
- Add mashed beans, and a dash of salt and pepper.
- Stir together, and cook for about five minutes. Turn off heat to mixture.
- Preheat large skillet, flat grill top, grilling machine etc.
- Evenly divide filling on one-half of each burrito. Evenly divide cheese amongst filling. Fold other half of burrito over filling, and gently press.
- Spray non-stick spray on cooking surface (if necessary), and cook the quesadilla for 2-3 minutes a side, just until it starts to color. Flip and repeat on other side.
- Remove to cooling rack or other flat surface. Cool for one minute, cut into triangles with knife or pizza cutter.
- Serve with or without flavored dressing.