1 tablespoon olive oil
2 cups packed spinach
5 large eggs, lightly beaten
1/2 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup pinto beans or black beans, drained and rinsed
1/2 cup shredded cheddar cheese
2 (10-inch) flour tortillas
Sour cream, for serving
Red pepper hot sauce (optional)
- Heat 1 teaspoon oil in large pan over medium-high heat. Add spinach and cook, stirring from time to time until wilted, about 1 to 2 minutes. Stir in eggs and cumin and scramble, stirring the whole time until just set, about 30 seconds. Season with salt and pepper, to taste. Remove from heat.
- Lay tortillas on a clean work surface. On half of each tortilla, layer 1/4 cup beans, 1/4 cup cheese and scrambled egg mix. Fold tortillas in half.
- Heat 1 teaspoon oil in the same pan over medium heat. Lay made quesadilla in hot pan and cook 1 to 2 minutes and then flip quesadilla and cook 1 to 2 more minutes. Do the same thing with the second quesadilla. Serve with sour cream and hot sauce (if using).