Spinach-Black Bean Quesadillas

Prose's Note:

I invented this to clean out the fridge, but my husband and father and I really enjoyed it. Makes a great snack or a complete meal with Mexican rice or my Simple Mexican Side Salad.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Serves: 3

Yield: 6.0 quesadi ...

• 2 tablespoons olive oil
• ½ onion , chopped
• 1 -2 garlic clove
• 1 tablespoon crushed red pepper flakes
• 1 (14 ounce) can black beans , drained and rinsed
• 2 tablespoons taco seasoning
• ½ teaspoon cumin
• 4 -6 cups baby spinach
• 12 corn tortillas
• 2 -3 cups vegan mozzarella cheese or 2 -3 cups vegan mozzarella cheese , shredded
• 2 cups fresh salsa (homemade is best)

Directions:

1. Preheat oven to 350 degrees.
2. Sautee the onion and garlic in the olive oil in a large skillet or pan. Add the chillis and heat, stirring, until oil takes on a slightly red color.
3. Add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. Heat the beans over low to medium heat, stirring occasionally. Mash some of the beans to thicken the consistency.
4. Add the spinach (with a little more water, if necessary). Stir it in to the bean mixture. Cover and turn heat down to low. Steam for about 2 minutes or until the spinach is just wilted. Do not overcook.
5. Distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. Sprinkle with desired amount of vegan cheese. Top each one with another tortilla. Bake in oven 7-10 minutes or until cheese is melted. If desired, cut each quesadilla into 4 triangles with a pizza cutter. Serve with fresh salsa.