Creamy White Bean and Spinach Quesadillas

Instructions

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1. 1 Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
2. 2 Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.
3. 3 Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.
4. 4 Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
5. 5 Cut the quesadillas in half, then serve.