Recipe of the Week – Smashed White Bean & Spinach Quesadillas

Smashed White Bean & Spinach Quesadillas 

Prepare these ahead of time and stash them in the freezer for a quick and healthy lunch!

What You Need:

• 19 oz can of white beans navy, cannellini or white kidney beans are all fine, drained and rinsed
• 3 oz spinach chopped (roughly 3 cups chopped fresh spinach or 1 1/2cups frozen spinach)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon salt
• 3/4 cup feta cheese crumbled
• 1 1/4 cups shredded cheese
• 5 large 12 inch tortillas

How To Make It:

1. If spinach is frozen, thaw and press out extra moisture.
2. In a large bowl, mash the white beans with a fork or potato masher.
3. Stir in the spinach, cumin, coriander and salt. Stir/mash until the spinach is slightly wilted and fold in the feta cheese.
4. Heat a large pan over medium heat. Spray with oil, then assemble quesadillas in the pan (cooking 2 at a time).
5. Spoon out ½ cup of white bean/spinach filling, then sprinkle with ¼ cup cheese. Fold the tortilla over, then press down firmly.
6. Cook for 3 or so minutes per side, until golden and crispy.
7. Cool completely on a wire rack, then cut in half and wrap in plastic wrap.
8. Store in the fridge for 3 days or the freezer for longer (up to 3 months)
9. To Re-heat thaw in the fridge overnight (if frozen)
10. Heat in the microwave on a paper towel for 30 seconds, (OPTIONAL): crisp up in a pan or on a George Foreman grillEnjoy!!

*Recipe Source: https://sweetpeasandsaffron.com/smashed-white-bean-spinach-quesadillas-freezer-friendly/