Loaded with spinach and cheese, these shrimp and black bean quesadillas are a fun dinner or delicious party appetizer that requires no utensils.
We’ve eaten QUITE a few of these recently, and I wish I had another one right now. They’re ridiculously quick and easy and happy-making, and just right for summer days and beyond.
I don’t quite know why, but shrimp and garlic and spinach smothered with cheese just does it for me. Sounds a little wonky, maybe, but it works. This is not the first time I’ve been jazzed enough about this combo to post a recipe about it, and it won’t be the last. (Hello, Shrimp Fundidos inspired by our favorite Sea Bright, NJ restaurant Woody’s, coming your way in the fall because I’m not the kind of person who would keep a thing like that from you.)
Shrimp and Black Bean QuesadillasCarolyn Cope
- 1 tablespoon vegetable oil
- 6 cloves garlic sliced
- 1 pound wild shrimp peeled and cleaned
- Fine sea salt and freshly ground black pepper
- 10 ounces baby spinach
- 8 8- inch flour tortillas
- 12 ounces Mexican blend shredded cheese
- 1 15.5- ounce can black beans
- 1/4 cup sour cream
- Pickled onions optional (link above)
- Heat the oil in a 12-inch nonstick skillet over medium-high. Add garlic and cook, stirring, for 30 seconds, then add shrimp. Sprinkle with plenty of salt and pepper. Cook, flipping once, until just shy of opaque in the center -- a couple minutes total, depending on size. Add spinach and another sprinkle of salt and cook until wilted. Set aside.
- Arrange four of the tortillas on a work surface. Using half the cheese, sprinkle each tortilla evenly, leaving a slight border around the edge to account for melting. Top each tortilla evenly with beans and the shrimp and spinach mixture. Sprinkle with remaining cheese, then top each with one of the four remaining tortillas.
- Wipe the pan clean and place over medium heat. One at a time, cook quesadillas until tortillas are browned in spots and cheese is fully melted, flipping once.
- To serve, cut into wedges. Stir a tablespoon of water into the sour cream and drizzle over quesadillas. Sprinkle with pickled onions if using.
Carolyn is the voice behind the popular blog Umami Girl and writes frequently for other food-related publications. Equal parts live-to-eat and eat-to-live, she holds certificates from both the French Culinary Institute and the eCornell Plant-Based Nutrition program. Carolyn has lived and worked in New York and London and currently resides with her husband and two daughters in a sweet little seaside town in New Jersey.