Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
½ teaspoon table salt, divided
10 ounces (10 cups) baby spinach
1 (15-ounce) can small red bean, rinsed
4 ounces Monterey Jack cheese, shredded (1 cup)
4 ounces goat cheese, crumbled (1 cup)
⅓ cup jarred finely chopped jalapeño chiles
1½ teaspoons cumin seeds
4 (10-inch) flour tortillas
¼ cup plus 2 tablespoons vegetable oil for frying, divided
Directions
1
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ¼ teaspoon salt, and cook, stirring occasionally, until onion is starting to brown, 6 to 7 minutes.
2
Add half of spinach and adjust heat to medium-low. Cover and cook for 1 minute. Add remaining spinach and stir to combine. Cover and cook for 1 minute. 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 ¼ 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-quarter 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 2 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. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Cut into wedges and serve.