Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

Why is it that I don’t think more often to make quesadillas? I mean, could they be any easier to make? Tortilla. Cheese. Other stuff. Done. We recently had a bunch of spinach hanging out in the fridge which needed to be used up before it hit that “omg I can’t believe I forgot about the spinach again” point as well as a few tortillas in the pantry from some baked chicken burritos that got devoured for dinner one night.

And since we always always always have a can of black beans in the pantry, these black bean and spinach quesadillas with toasted cumin seed crema came together one night in a snap. You could certainly season the filling with some cumin, chili powder, or taco seasoning but surprisingly, I opted not to add any seasoning. The natural and clean flavor of the spinach, beans, and extra sharp cheddar I added really came through really nicely in these quesadillas.

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

A little bit of flavor flair comes with the toasted cumin seed crema I made for dipping those cheesy triangles and while it takes a tiny bit longer to toast the cumin seeds in a pan, whir into a powder, and stir into crème fraîche the extra effort goes a long way. The crema was devoured equally as quickly as the quesadillas were! I’m always enamored with how quick weeknight meals like these black bean and spinach quesadillas always pack such a punch and leave such a lasting impression, and I’m equally enamored with how happy this makes both of us.

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 servings

Ingredients

    For the toasted cumin seed crema:
  • 1 tbsp cumin seeds
  • 8 oz (1 cup) creme fraiche or sour cream
  • For the quesadillas:
  • Unsalted butter
  • 10-12 flour tortillas (homemade or store-bought)
  • 5 oz fresh spinach
  • 1 (14oz) can black beans, rinsed and drained
  • 4 oz sharp cheddar cheese, shredded

Instructions

  1. To make the toasted cumin seed crema: Toast the cumin seeds in a small pan over medium heat, swirling them around in the pan, until they become fragrant and just start to pop. Transfer the seeds to a spice grinder and allow them to cool for 5 minutes. Grind the seeds into a powder. Stir into the creme fraiche/sour cream. Cover and refrigerate until ready to use.
  2. To make the quesadillas: Preheat oven to 200° F and place a baking sheet on the middle rack.
  3. Melt the butter in a 12-inch non-stick or cast iron skillet over medium heat. Place a tortilla into the pan and layer on a few pinches-ful of cheese (a couple tablespoons), ¼ cup black beans, a good handful of spinach, and some extra cheese on top (this will help the top tortilla to stick to the filling. Add a second tortilla to the top of the filling, pressing down slightly. Allow the bottom tortilla to brown for a couple minutes then carefully flip the whole quesadilla over and allow the second tortilla to brown as well. When the [now] bottom tortilla is browned and the cheese is melty, transfer the quesadilla to the warm baking sheet in the oven. Repeat the process with the remaining ingredients, adding some extra butter to the skillet when needed.
  4. Cut the quesadilla into wedges and serve hot with the toasted cumin seed crema for dipping.

Source

Smells Like Home original recipe | toasted cumin seed sour cream adapted from Smitten Kitchen

http://www.smells-like-home.com/2016/01/black-bean-spinach-quesadillas-toasted-cumin-seed-crema/

Black Bean and Spinach Quesadillas with Toasted Cumin Seed Crema

  • Prep Time: 10min
  • Cook Time: 10min
  • Yield: 6-8 servings

Ingredients

For the toasted cumin seed crema:
1 tbsp cumin seeds
8 oz (1 cup) crème fraîche or sour cream

For the quesadillas:
Unsalted butter
10-12 flour tortillas (homemade or store-bought)
5 oz fresh spinach
1 (14oz) can black beans, rinsed and drained
4 oz sharp cheddar cheese, shredded

Instructions

  • 01

    To make the toasted cumin seed crema: Toast the cumin seeds in a small pan over medium heat, swirling them around in the pan, until they become fragrant and just start to pop. Transfer the seeds to a spice grinder and allow them to cool for 5 minutes. Grind the seeds into a powder. Stir into the crème fraîche/sour cream. Cover and refrigerate until ready to use.

  • 02

    To make the quesadillas: Preheat oven to 200° F and place a baking sheet on the middle rack.

  • 03

    Melt the butter in a 12-inch non-stick or cast iron skillet over medium heat. Place a tortilla into the pan and layer on a few pinches-ful of cheese (a couple tablespoons), ¼ cup black beans, a good handful of spinach, and some extra cheese on top (this will help the top tortilla to stick to the filling. Add a second tortilla to the top of the filling, pressing down slightly. Allow the bottom tortilla to brown for a couple minutes then carefully flip the whole quesadilla over and allow the second tortilla to brown as well.

  • 04

    When the [now] bottom tortilla is browned and the cheese is melty, transfer the quesadilla to the warm baking sheet in the oven. Repeat the process with the remaining ingredients, adding some extra butter to the skillet when needed.

  • 05

    Cut the quesadilla into wedges and serve hot with the toasted cumin seed crema for dipping.

Smells Like Home original recipe | toasted cumin seed sour cream adapted from Smitten Kitchen

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  • Warm Vanilla Sugar
    January 28, 2016 at 10:35 AM

    You’re right! More quesadillas need to be made. They’re the perfect quick fix for any weeknight. I love this black bean version – your crema sounds awesome!

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