Food & Cooking Recipes Lunch Recipes Black Bean Quesadillas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 1 If your salsa is already made, this bean-cheese-spinach (use frozen spinach) combo takes 10 minutes to fix. Ingredients ½ cup canned black beans, drained and rinsed, mashed with a fork 2 whole-wheat tortillas (8-inch) ½ cup thawed frozen spinach, squeezed dry ½ cup shredded, reduced-fat pepper-jack cheese (2 ounces) Coarse salt and ground pepper ½ cup fresh salsa, for serving Directions Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings. When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa. Cook's Notes Night before: Assemble the quesadillas, place in a portable container, and put in the fridge. Using frozen spinach saves on cooking time. Rate it Print