Made with a flatbread and just five ingredients, RD Mitzi Dulan’s black bean and spinach quesadilla doesn’t get any easier or faster than this! Black beans and spinach are the perfect combo in this simple and delicious flatbread quesadilla. Grab your ingredients, and let’s go! Thanks, Mitzi!
Black Bean Spinach Quesadilla
- By: Mitzi Dulan, RD
- 1 Flatout flatbread ProteinUP
- 3/4 cup black beans
- 1/4 cup of tomatoes, diced
- 1/4 cup organic baby spinach
- 1/3 cup Mexican cheese blend
Heat a non-stick skillet over medium heat and add flatbread. On half of the flatbread spoon the black beans, cheese, tomatoes, and spinach. Fold over other half of flatbread. Heat a few minutes on each side until cheese has melted and heated through. Cut in half.
Optional: can sprinkle dried basil on top and serve with sour cream and salsa if desired.