Sheet Pan Black Bean and Spinach Quesadillas
Ingredients
- ½ (6-oz) pkg baby spinach
- ½ Tbsp minced garlic
- 2 Tbsp olive oil, divided
- ½ (15.4-oz) can gluten-free refried black beans
- 6 corn tortillas
- 1 cup shredded Cheddar cheese
- ½ cup fresh salsa
- ½ (8-oz) container guacamole
Instructions
- Preheat oven to 450°F; place a large baking sheet in oven while preheating.
- Cook spinach and garlic in ½ Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes or until wilted. Stir in beans; cook 1 to 2 minutes or until thoroughly heated.
- Spread bean mixture over 3 tortillas; sprinkle with cheese, and cover with remaining tortillas.
- Brush preheated baking sheet with ½ Tbsp oil. Transfer quesadillas to pan and brush tops with 1 Tbsp oil. Bake 10 minutes or until crisp and golden brown.
- Cut into wedges. Serve with salsa and guacamole.
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