Ingredients
1½ teaspoons vegetable oil
½ onion, chopped fine
¼ teaspoon table salt, divided
5 ounces (5 cups) baby spinach
½ (15-ounce) can small red beans, rinsed
2 ounces Monterey Jack cheese, shredded (½ cup)
2 ounces goat cheese, crumbled (½ cup)
3 tablespoons finely chopped jarred jalapeño chiles
¾ teaspoon cumin seeds
2 (10-inch) flour tortillas
¼ cup vegetable oil for frying
Directions
1
Heat 1½ teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ⅓ teaspoon salt, and cook, stirring occasionally, until onion is starting to brown, 6 to 7 minutes.
2
Add spinach and adjust heat to medium-low. Cover and cook for 2 minutes. Uncover and continue to cook, stirring constantly until spinach is fully wilted, about 1 minute longer. Transfer spinach mixture to fine-mesh strainer set over medium bowl. Press on spinach with rubber spatula to remove excess water. Wipe out skillet.
3
Using potato masher, mash beans and remaining ⅓ teaspoon salt in large bowl to coarse paste. Add drained spinach mixture, cheeses, jalapeños, and cumin seeds, and stir well to combine.
4
Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
5
Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.