Creamy White Bean and Spinach Quesadillas

Ingredients

• 1 can cannellini beans
• 3/4 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 2 cups fresh spinach
• 4 oz. pepper jack cheese, shredded
• 1/2 cup sour cream
• 4 8-inch flour tortillas

Directions

1. Give the cannellini beans a good rinse, then drain them thoroughly. Move the drained beans to a bowl, sprinkle in the chili powder, cumin, garlic powder, and salt, and stir until the spices are evenly mixed through.
2. Coarsely cut the spinach into smaller bits. Add the spinach, cheese, and sour cream to the seasoned beans, then stir everything together until the filling is combined.
3. Spoon the spinach and bean filling evenly onto the 4 tortillas, then fold each tortilla over to enclose the mixture.
4. Set the quesadillas in a skillet over medium heat, cooking 1 or 2 per batch, until the tortillas turn browned and crisp and the filling is hot, melted, and gooey, 3-5 minutes on each side.
5. Slice each quesadilla in half, then serve.