This is a recipe I haven’t had a chance to try but want to soon!
Refried Bean and Spinach Quesadillas
16-ounce can spicy refried beans
10 fajita-sized flour tortillas
1/2 cup chopped scallions
1 1/2 cups finely sliced spinach leaves
1 cup grated extra-sharp cheddar cheese
1 cup prepared salsa (optional)
1 cup sour cream (optional)
Heat the oven to 200 F. Divide the refried beans between 5 of the tortillas, spreading it evenly over each. Top each with scallions, then spinach, then cheese. Press the remaining tortillas on top.
Coat a large skillet with cooking spray, then set over medium heat. One at a time, toast each quesadilla until browned on both sides, about 2 minutes per side. Coat the skillet with additional cooking spray between each quesadilla.
As they finish toasting, transfer the quesadillas to a baking sheet and place in the oven to keep warm. To serve, cut each quesadilla into quarters and serve with salsa and sour cream.