½cup(80g) low or no-salt-added cannellini beans, rinsed and drained
2whole wheat tortilla , see note
2tablespoons (or more)pizza sauce, homemade or store-bought
½cupshredded mozzarella cheese
Add spinach, broccoli, and beans to a food processor/blender and blend, scraping down the sides as you go. I like to keep it a bit chunky to expose my kids to texture but feel free to add water (1-2 tablespoons) if you desire a smoother consistency
Spread 1 tablespoon of pizza sauce (can add more if you wish) on half of each quesadilla.
Divide the spinach mixture between two tortilla. You can add less if you wish.
Add cheese. You also have full control of how much you want to add.
Fold the tortilla over into moon shape
Melt butter over medium heat in a skillet. Place quesadilla and cook for 3-5 minutes on each side, until golden brown and crispy
Allow to cool slightly then slice into thirds or quarters.
Be sure to use a thick sauce.
Use a soft wholegrain flour tortilla. This way you’ll be able to fold over without it breaking. However, if you want to use corn tortilla, instead of folding, add filling to the entire tortilla and then top with another piece.
Cook over medium heat. This way the cheese will melt slowly and the tortilla will crisp up without getting burnt.