Spinach-Black Bean Quesadillas

"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."
 
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Ready In:
30mins
Ingredients:
11
Yields:
6 quesadillas
Serves:
3
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • 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.

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RECIPE SUBMITTED BY

http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.
 
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