Spinach & Mixed Bean Quesadillas

Dale Says....

Play around with the combinations of filling. Mixed greens, different cheeses. Get creative!


These are a great option for those days when you could eat a horse and chase the jockey. They are seriously filling, and packed with B vitamins to boot! Quesadillas are usually done in a frying pan, but I prefer the oven, just get a little crispier.



  • 2 small wholemeal tortilla wraps
  • 400g can of mixed beans – drained
  • 2 handfuls of baby spinach
  • quarter of a teaspoon of cumin
  • Handful of grated cheddar cheese


  • Quickly saute the spinach in tiny bit of olive oil, just long enough to wilt it. Add the beans, mix well, then partially mash/smash with the back of a fork. Add the cumin, plus a little sea salt.
  • Spread the bean mixture on to one of the tortilla’s. Sprinkle over the cheddar cheese, and place the other tortilla on top. Place on a baking sheet and bake at the top of a hot oven for about 8 minutes – long enough for the cheese to melt, and the tortillas to begin to get crispy.
  • Cut into triangles and serve.