Spinach and Broken White Bean Quesadillas Recipe (Freezer Safe)

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Prepare these spinach and white bean quesadillas ahead of time and store them in the freezer for an easy and healthy lunch that really fills you up!

For some reason I keep posting quesadilla recipes on this site, even though they are the WORLD'S HARDEST FOOD FOR PHOTOGRAPHY.

Gah Well, photographic frustrations aside, even if these crushed white bean and spinach quesadillas aren't the prettiest things to see, they're surprisingly tasty to eat!

In fact, many participants in our January Lunch Prep Challenge were skeptical and ended up completely amazed at how much they loved these guys.

There are so many things I love about these broken white spinach and bean quesadillas, I hardly know where to start!

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1. They are freezer safe! What is the problem? Lunch dishes aren't that freezer-friendly In fact, freezer-friendly lunches are pretty hard to find. These quesadillas are perfect for stocking your freezer, so you can take them in the morning to add a little variety to your lunch routine.

2. You don't need to cook the filling! When preparing chicken quesadillas, or even sweet potato quesadillas, you must pre-cook the filling. That means more dishes, more time, and more effort on your part. These white bean quesadillas? Open a can. Crush it. Ta da!

3. They actually fill you up! For real. I hate when I'm hungry an hour after eating. These quesadillas are full of protein and will make you feel full (but not too full) after lunch. Woo hoo!

4. They taste good. Obviously, this has to be considered here. I had to play A LOT to get the correct spinach: ratio of white beans to spices. They are tasty but still a little soft. I like to serve mine with a little yogurt or even tzatziki.

PS: These spinach and broken white bean quesadillas are also an excellent breakfast.

More breakfast recipes prepared for us!

White bean and spinach quesadillas (freezer safe)

Course: lunch

Kitchen: freezer

Calories: 396kcal

Servings: 5

Prepare these spinach and white bean quesadillas ahead of time and store them in the freezer for an easy and healthy lunch that really fills you up!

Preparation time 10 minutes

Cook time 20 minutes

Total time 30 minutes


  • 19-ounce can white beans, white beans, or cannellini are thin, drained, and rinsed
  • 3 oz chopped spinach (about 3 cups chopped fresh spinach or 1 1/2 cups frozen spinach)
  • 1 teaspoon of ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon of salt
  • 3/4 cup crumbled feta cheese
  • 1 1/4 cups grated cheese
  • 5 large 12-inch tortillas


  • If spinach is frozen, thaw and remove additional moisture.

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

  • Add the spinach, cumin, coriander, and salt. Stir / mash until spinach is slightly wilted and incorporate feta cheese.

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

  • Spoon ½ cup white bean / spinach filling, then sprinkle with ¼ cup cheese. Fold the omelette and then press firmly.

  • Cook for about 3 minutes per side, until golden and crisp.

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

  • Storage Store in the refrigerator for 3 days or in the freezer for a longer time (up to 3 months)

  • To reheat in the fridge overnight (if frozen)

  • Microwave on paper towel for 30 seconds (OPTIONAL): Crispy in a skillet or on a George Foreman grill.


Serve with yogurt or tzatziki


Serving: 1quesadilla | Calories: 396kcal | Carbohydrates: 37g | Protein: 19 g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 1030mg | Fiber: 5g | Sugar: 2g

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