Wednesday, March 9, 2011


These quesadillas were a hit with all three of us. I was a little worried at first about convincing my husband that they would still be good, even without meat. It didn't take long for him to decide I was right.
Pulsing the salsa with the beans makes it much easier to work with and a little smoother for the mouth. The spinach and carrots blend so well in this application. You get a few crunches from the carrots, a nice change in this otherwise soft meal.

Yields: 5 quesadillas

10 tortillas
1 can pinto beans, drained
6 T salsa, divided
1 cup spinach
1 cup carrots
1 tsp chili powder
2 cups shredded cheese, divided
sour cream and salsa, for serving

   1.  Preheat oven to 350.
   2.  In a food processor pulse pinto beans and 3 T salsa until smooth. Remove to a medium bowl. Pulse spinach and carrots until very fine; add to bowl. Add chili powder and 1/2 cup cheese. Stir to combine.
   3.  Spread bean mixture over 5 tortillas; top with remaining cheese. Cover with other five tortillas.
   4.  Bake at 350 for 12-14 minutes, flipping halfway through. Serve with salsa and sour cream.
This is linked to Good Cheap Eats.

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