This easy and satisfying vegetarian quesadilla recipe is equally at home as a family dinner or a party appetizer.
Place four of the tortillas on work surface. Spread each with 1/4 of the refried beans and sprinkle evenly with 1/4 of the cheese, leaving about a 1/4-inch border around the edge to account for melting.
In a 12-inch skillet (nonstick or cast iron), warm the olive oil over medium heat. Add garlic and cook, stirring, for 30 seconds. Add spinach and cook until just wilted. Transfer spinach to a colander and squeeze out as much moisture as possible. Divide spinach among tortillas and arrange over cheese.
Place one of the four remaining tortillas on top of each quesadilla.
To cook, you have two options. (1) Wipe out the skillet and set over medium-high heat, then cook quesadillas one at a time until lightly browned and crisp on the outside and melty on the inside, flipping once, about 5 minutes per side. Or (2) Preheat oven and two sheet pans to 400°F. Spray hot pans with cooking spray. Place one tortilla on each sheet pan (or two if you have very large pans and can fit them) and bake for 5 minutes, then flip and bake about 5 minutes more. Psst...I don't often bother with this, but if you're the type of cook who likes top-secret pro-tip lifehacks, you can bake your quesadillas between two sheet pans to crisp both sides at the same tine and not have to flip them.
Cut into wedges, top with pickled onions, cilantro sauce, sliced avocado and sour cream if you want to go nuts like I always do. Otherwise, they're great with sour cream and your favorite jarred salsa.