Spinach Mushroom Black Bean Quesadillas Recipe

Spinach Mushroom Black Bean Quesadillas Recipe

Ingredients

Makes 4 quesadillas

• 1 1/2 cups cooked or 1 (15.5 ounce) can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 cup minced red onion
• 2 garlic cloves, minced
• 2 cups sliced white mushrooms
• 4 cups fresh baby spinach
• salt and freshly ground black pepper
• 4 (10-inch) flour tortillas
• canola or grapeseed oil, for frying

Method

1. Place the black beans in a medium bowl and coarsely mash them
2. Set aside
3. In a small skillet, heat the olive oil over medium heat
4. Add the onion and garlic and cover and cook until softened, about 5 minutes
5. Stir in the mushrooms and cook, uncovered, until softened
6. Add the spinach, season with salt and pepper to taste and cook, stirring, until the spinach is wilted, about 3 minutes
7. Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed
8. To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about one-quarter mixture onto the bottom half of the tortilla
9. Fold the top half of the tortillas over the filling and press lightly
10. In a large skillet, heat a thin layer of oil over medium heat
11. Place the folded quesadillas, 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side
12. Cut the quesadillas into 3 or 4 wedges each and arrange on plates
13. Serve immediately

Full List of Black-Bean Recipes
Full List of Quesadilla Recipes