Whole-Wheat Quesadilla with White Beans and Spinach

Get four of five MyPlate food groups into your meal with this whole-wheat quesadilla recipe, featuring beans, whole-wheat tortillas, spinach, and Greek yogurt!
Course Main Course


  • 1 15 oz. can cannellini beans rinsed and drained
  • 3/4 tsp chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 2 cups fresh spinach
  • 1 cup low-fat cheese shredded, about 4 oz
  • 1/2 cup plain non-fat Greek yogurt
  • 5 8-inch whole-wheat tortillas
  • Dash of cayenne optional


  • Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.
  • Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and Greek yogurt to the bowl with the beans, then stir to combine.
  • Divide the spinach and bean mixture between the tortillas, then fold them in half to close.
  • Cook the quesadillas, one or two at a time, in a non-stick skillet over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
  • Cut the quesadillas in half, then serve
Keyword cannellini beans, quesadilla, spinach