Creamy White Bean and Spinach Quesadillas

Having a tight schedule will want you to skip your meals. In that case, these creamy white bean and spinach quesadillas can be your savior. Quesadillas are Mexican in origin with tortillas filled with cream and leafy vegetables. They take 20 minutes and make a fulfilling meal. The creamy texture will swoon your taste buds into a dreamy dance. The hints of garlic, cumin, and coriander make it worth more.

A happy Sunday brunch or a quick appetizer to your course meal: these creamy white bean and spinach quesadillas will do wonders. These are the new mac n cheese, only better and even more mouth-watering.


  • 1 15 oz Can (approx. 425 g) Cannellini beans/ White Kidney beans/ White navy beans 
  • 3 cups Fresh Spinach
  • 5 oz (approx. 150 g) Shredded Jack Cheese
  • ½ cup Sour Cream 
  • 4 tbsp Olive Oil
  • ½ tsp Salt
  • ¾ tsp Chili powder
  • ¼ tsp Garlic powder
  • ¼ tsp Coriander powder
  • ¼ tsp Cumin powder
  • 5 Corn/Flour Tortillas (8-12 inches)
  • Chopped cilantro for garnish
  • Some sour cream or teriyaki sauce to use as a dip


  • Drain the white beans and rinse them thoroughly with water. In case of uncooked beans, soak them in water overnight and boil them the next day. Repeat the rinse and drain procedure as done with canned beans. We prefer cannellini beans because of their sturdy texture. For mashed filling of quesadillas, white kidney beans are the preference.
  • Add salt and chili powder to the rinsed white beans. Mix it well, add the remaining spices to the beans and keep it aside. 
  • Optional: If you do like more spicy food, you can add taco-hot sauce too.
  • Rinse the spinach and roughly chop it. Combine it with cheese and sour cream in a separate bowl till a creamy texture form.
  • Note: If you do not have any sour cream at hand, Greek yogurt can work fine too. Also, if you are using canned spinach, approx. 2 cups of it, make sure to thaw it first. 
  • Add spiced white beans to the spinach mixture and give them a twirl. Do not overmix to avoid mashing the beans. 
  • Take 5 tortillas and divide the mixture equally. Fold the tortillas into half and gently press their ends to avoid spilling. 
  • Prepare a griddle or skillet by adding 2 tbsp of olive oil and brushing the whole surface with it at medium-low heat. Cook 2 tortillas for 1 to 3 minutes each side, till both sides are golden brown and crispy.
  • Repeat the process with the other three tortillas with adding 2 tbsp of additional olive oil. Flip the sides till they are crispy and golden. If you like dry heating, then you can skip the oil totally but can be done in a non-stick pan.
  • Dish out the creamy white bean and spinach quesadillas. Cut them in half, garnish with some cilantro and serve with sour cream or teriyaki sauce. Voila! Your creamy white bean quesadillas are ready.