Crispy whole wheat tortillas filled with garlicky white beans, spinach, and a little melted mozzarella. A quick lunch that feels comforting and satisfying.

Prep and cook time: Approximately 20 minutes   |   Servings: 4

Ingredients

• 1 can (15 ounces) no-salt-added cannellini beans, drained and rinsed
• 2 teaspoons olive oil
• 2 cups fresh baby spinach, roughly chopped
• 1 small garlic clove, minced
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 4 medium whole wheat tortillas
• 3/4 cup shredded part-skim mozzarella cheese
• Optional: salsa or plain Greek yogurt for serving

Instructions

1. Mash the drained white beans in a bowl with lemon juice, cumin, and black pepper, leaving some texture.
2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add garlic and spinach; cook 1–2 minutes until wilted. Stir into the mashed beans.
3. Spread one-quarter of the bean mixture over half of each tortilla. Sprinkle each with 3 tablespoons mozzarella and fold closed.
4. Heat the remaining teaspoon of olive oil in a nonstick skillet, working in batches. Cook each quesadilla about 2–3 minutes per side over medium heat until golden and the cheese melts.
5. Rest 1 minute, slice into wedges, and serve with salsa or yogurt if desired.

Helpful Tip

Use dairy-free shredded cheese if avoiding dairy; check that your tortillas meet your dietary needs.

Made with everyday ingredients and a little extra care, from Happy Heart Kitchen.