Spinach & Bean Quesadillas

19 oz can of beans (kidney, black... beans are all fine), drained and rinsed

3 oz spinach, chopped (roughly 3 cups chopped fresh spinach or 1 1/2cups frozen spinach)

1 teaspoon ground cumin

1/4 teaspoon salt

3/4 cup feta cheese, crumbled

1 1/4 cups shredded cheese

5 large (12 inch) tortillas

DIRECTIONS:

If spinach is frozen, thaw and press out extra moisture.

In a large bowl, mash the beans with a fork or potato masher.

Stir in the spinach, cumin and salt. Stir/mash until the spinach is slightly wilted and fold in the feta cheese.

Heat a large pan over medium heat. Spray with oil, then assemble quesadillas in the pan (cooking 2 at a time).

Spoon out 1/2 cup of white bean/spinach filling, then sprinkle with 1/4 cup cheese. Fold the tortilla over, then press down firmly.

Cook for 3 or so minutes per side, until golden and crispy.

Cool completely on a wire rack, then cut in half and wrap in plastic wrap.

STORAGE INSTRUCTIONS:

store in the fridge for 3 days or the freezer for longer (up to 3 months)

TO RE-HEAT:

thaw in the fridge overnight (if frozen)

heat in the microwave on a paper towel for 30 seconds, (OPTIONAL): crisp up in a pan or on a George Foreman grill.

Serve with yogurt or tzatziki