Black Bean & Green Jalapeno Quesadilla

Black Bean Quesadillas

Quesadillas just got a makeover thanks to our Whole Grain Tortillas & Black Beans! These Mexican Quesadillas are packed full of tasty Old El Paso™ ingredients like Black Beans, spinach, mushrooms and two types of cheese for extra oozy, melty goodness! And for a little spicy extra, top them off with our Jalapeno Salsa. This simple recipe is a great twist on this people-pleasing Mexican snack.
  • 40 Minutes Total Time
  • Mild Spice Level
  • 14 Ingredients

Ingredients

     Jalapeno Salsa

  • 2 tablespoons drained Old El Paso™ Hot Green Jalapenos, chopped
  • Small handful coriander, chopped
  • 1 tablespoon olive oil
  • Juice of 1 lime

     Quesadillas

  • 2 cloves crushed garlic
  • 2 teaspoons ground cumin
  • 500 g sliced mushrooms
  • 100 g roughly chopped baby spinach leaves
  • 400 g can Old El Paso™ Black Beans, drained & rinsed
  • 1 cup crumbled feta cheese
  • 1 cup grated Colby cheese
  • Handful of coriander leaves, extra
  • 1/4 cup Old El Paso™ Hot Green Jalapenos, roughly chopped (extra)
  • Old El Paso™ Whole Grain Tortillas 6pk

Instructions

  • For the Jalapeno Salsa: combine all ingredients in a food processor and process until smooth.
  • For the Quesadillas: heat a little oil in a frypan over medium heat and cook garlic and cumin for 2 minutes or until fragrant. Add mushrooms and cook for 3 minutes or until lightly browned. Add spinach to pan and stir to wilt. Allow to cool slightly. Stir in black beans, cheeses, coriander and extra jalapenos. Divide the mixture equally between the six tortillas; spread on half the tortilla then fold to enclose.
  • Heat a sandwich press and cook Quesadillas until golden brown. Place in the oven to keep warm while preparing the remaining Quesadillas.
  • Serve Quesadillas with Jalapeno Salsa.