Begin by heating the olive oil in a skillet over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn!
Next, add the pinto beans along with their liquid to the skillet. Stir in the smoked paprika, cumin, coriander, oregano, and sea salt. Allow the mixture to cook for about 5-7 minutes, stirring occasionally, until the beans are heated through and the spices are well incorporated.
Once the bean mixture is ready, add the shredded spinach to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted and mixed well with the beans. Remove from heat and set aside.
In a clean skillet, place one tortilla over medium heat. On one half of the tortilla, layer a portion of the bean and spinach mixture, then sprinkle with cheddar cheese. Fold the tortilla in half and cook for about 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown. Repeat for the remaining tortillas.
Once all the quesadillas are cooked, slice them into wedges and serve warm. They pair beautifully with a side of Cilantro Lime Rice or your favorite salsa. Enjoy the burst of flavors!
