Spinach, Mushroom, and Black Bean Quesadillas
- Ready In:
- 34mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (15 1/2 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
- fresh ground black pepper
- 4 (10 inch) flour tortillas
- canola oil or grapeseed oil, for frying
directions
- Place the black beans in a medium bowl and coarsely mash them; set aside.
- In a small skillet, heat the olive oil over medium heat.
- Add the onion and garlic and cover and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook, uncovered, until softened.
- Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
- Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
- To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
- Fold the top half of the tortillas over the filling and press lightly.
- In a large skillet, heat a thin layer of oil over medium heat.
- Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
- Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
- Serve immediately.
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