Naturally Ella · by Erin Alderson
Spinach Quesadillas with Spiced Pinto Beans
NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 58%
CARBS 77G47% OF CAL
13G FIBER5G SUGAR58G OTHER
FAT 27G37% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm flour tortillas filled with sautéed spinach and spiced pinto beans, then topped with melted cheddar cheese. This simple vegetarian quesadilla is quick to prepare and satisfying as a light main or lunch.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 ½ cups 1 can pinto beans with liquid
- ½ teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon oregano
- ¼ teaspoon sea salt
- 2 cups fresh baby spinach (shredded)
- 4, 10 ” wheat tortillas
- 2 to 3 ounces shredded sharp cheddar cheese
At a glance
PER SERVING · TIME 30M
CAL 33%·PRO 58%
CARBS 77G47% OF CAL
13G FIBER5G SUGAR58G OTHER
FAT 27G37% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1446mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2086mg
- Calcium
- 544mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.