This recipe is extremely fast to make.
I'm certain I could go from zero to eating in under 10 minutes if needed,
although I'm usually listening to music and thinking while cooking.
This recipe is also macro-complete1.
Good amount of carbs,
fat,
fiber,
and a decent amount of protein if you aren't trying to build muscle.
I wanna disclose before we move any further,
I do not use any of these exact ingredient measurements.
The measurements are more for calculating real cost and nutrition numbers.
I cook off vibes,
adjusting so it's just how I want it on any given day,
since my preferences do vary.
I like using olive oil for the frying section.
The flavor is good and it adds even more fat,
which is great.
Ingredients & Nutrition
Ingredients (2 large quesadillas)
Qty
Ingredient
$$$
1 15oz. can
cannellini beans
1.25
1/4 cup
sour cream
0.35
3/4 tsp
chili powder
0.06
1/4 tsp
ground cumin
0.04
1/8 tsp
garlic powder
0.03
1/8 tsp
salt
0.02
4oz.
pepper jack cheese, shredded
1.50
2 cups
fresh spinach
1.10
2
large (~10-inch) burrito-size flour tortillas
0.90
2–4 tsp
olive oil
0.25
5.50
Nutrition (per quesadilla)
Serving
1 quesadilla (1/2 batch)
Kcal
~700–750
Protein
~30 g
Fat
~34–38 g
Carbohydrates
~69 g
Fiber
~12–13 g
Sodium
~1,400 mg
Instructions
Rinse and drain cannellini beans,
if you half-ass this it'll be soggier,
I'm often OK with that personally,
place the beans in a 3 L mixing bowl
Add between one and two big spoons of sour cream (I like to reuse this spoon as the mixing spoon seen in Steps 5/7/9 later)
Add some cheese,
I just pour some in until it looks good,
you need some intuition for how much will be good after it's mixed in,
but really you can go plenty high or low here and it won't ruin anything from an experiential point of view
Add dry-works,
i.e. spices,
to taste~
Mix a bit
For spinach,
whether it's worth cutting first depends on how much you intend to add,
as whole leaves take up a significantly higher volume.
Once you have whatever sum of whole or cut spinach,
add that to the bowl
Mix until satisfied
Place a medium 12-inch skillet on your stove burner of choice,
add olive oil,
set temp to medium-low depending on your stove,
the bad outcome here is smoking oil or burning tortillas,
which I often do by accident,
so err lower to avoid that
Use your mixing spoon (or utensil of choice,
I don't judge) to portion some of the mixture onto half of a tortilla,
then fold the tortilla in half and place it in the pan
Wait a few minutes,
until either it's plenty hot or the tortilla starts browning / burning further than desired,
probably 3-5 minutes
Repeat steps 9/10 until you are out of filling
Pro tip: the mix is easy to make and keep in the fridge with some saran wrap over the bowl for a quick meal later!