Bacon-Spinach Quesadillas
Black Bean-Tomato Salad
Ingredients
- 1 (12-oz) pkg bacon, chopped
- 6 burrito-size flour tortillas
- 3 cups spinach
- 1 (8-oz) block Cheddar cheese, shredded (or use other cheese)
- 2 Tbsp olive oil
- 1 (8-oz) carton sour cream
- ⅓ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp.
- Place tortillas on a large baking sheet coated with cooking spray. Divide bacon, spinach, and cheese among tortillas, placing ingredients on half of each tortilla. Fold tortillas over filling.
- Brush tortillas with oil. Bake 10 to 12 minutes or until tortillas are crisp and cheese melts, flipping halfway through baking. Cut into wedges. Serve with sour cream; sprinkle with cilantro.
Side Dish Ingredients
- ½ red onion, chopped
- 2 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 tsp ground cumin
- 2 Roma tomatoes, chopped
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Cook onion in hot oil 5 minutes or until tender. Add beans and cumin; cook 3 minutes or until thoroughly heated. Stir in tomatoes and cilantro.
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