Step 1

Rinse and drain the cannellini beans well. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine the beans with the spices.

Step 2

Roughly chop the spinach into smaller pieces. Add the spinach, cheese, and sour cream to the bowl with the beans, then stir to combine.

Step 3

Divide the spinach and bean mixture between the four tortillas, then fold them in half to close.

Step 4

Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).

Step 5

Cut the quesadillas in half, then serve.