Spinach and white bean quesadilla with basil yogurt | Sunbasket
Filled with sautéed leeks, spinach, and creamy cannellini beans, these delightful quesadillas veer more towards the Mediterranean than Mexico
Ingredients
- 1 leek
- 3 sprigs thyme
- 15 ounces cooked cannellini beans
- 8 ounces spinach
- 3 ounces shredded sharp white cheddar
- 4 whole-wheat tortillas
- Small bunch basil
- 1 lemon
- ¼ cup Greek yogurt
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