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Triangles de quesadilla épinards-fromage

Name: Triangles de quesadilla épinards-fromage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: MX
Ingredients: 4 low-sodium flour tortillas (20 cm), or homemade; 100 g grated low-sodium mild cheese (Oaxaca, mozzarella or cheddar), about 25 g per serving; 2 handfuls baby spinach, finely chopped; 80 g sweetcorn (canned, drained, rinsed well, then finely chopped or lightly mashed); 80 g canned black beans, rinsed very well and lightly mashed; ½ tsp ground cumin (optional); 1 tsp oil or butter; to serve mild salsa or plain yogurt

10m

Prépa

10m

Cuisson

Portions

Facile

Difficulté

Tortillas croustillantes au fromage fondu, épinards, maïs et haricots noirs, coupées en triangles.

#lunchbox#kids#quesadilla#cheese#hidden-veggies#quick

Portions

4portions

Ingrédients

Nutrition

calories290

protein12g

carbs32g

fat11g

fiber4g

Par portion

Étapes

Mix the filling

In a bowl, mix the cheese, chopped spinach, chopped or mashed corn, mashed beans and cumin until evenly combined.

100 g cheese
2 handfuls spinach
80 g sweetcorn
80 g black beans
½ tsp cumin (optional)

✅ C'est prêt quand : mixture is thick and evenly combined

Fill the tortillas

Spread a quarter of the filling over half of each tortilla, then fold the other half over and press gently to seal.

4 tortillas
all filling from step 1

✅ C'est prêt quand : all 4 tortillas are folded and sealed

Cook until golden

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Cut into triangles

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Pack

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Mix the filling

In a bowl, mix the cheese, chopped spinach, chopped or mashed corn, mashed beans and cumin until evenly combined.

100 g cheese
2 handfuls spinach
80 g sweetcorn
80 g black beans
½ tsp cumin (optional)

✅ C'est prêt quand : mixture is thick and evenly combined

Fill the tortillas

Spread a quarter of the filling over half of each tortilla, then fold the other half over and press gently to seal.

4 tortillas
all filling from step 1

✅ C'est prêt quand : all 4 tortillas are folded and sealed

Cook until golden

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Cut into triangles

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Pack

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History & Culture

The Story Behind the Dish

📍 Central Mexico📅 Colonial era (16th century)🫓 MX

Quesadillas were born in central Mexico when cheese, brought by the Spanish, met the corn tortilla. The name means 'little cheesy thing'. In Mexico City you can order them with fillings from mushrooms to squash blossoms.

With flour tortillas, they turn crisp and sturdy, perfect for packing. Chopping the spinach very fine lets it melt into the cheese, so little eaters barely notice it.