Spinach and Black Bean Quesadillas
- Ready In:
- 3 tablespoons olive oil
- 1⁄2 cup chopped yellow onion
- 2 cloves garlic, peeled and minced
- 1 jalapeno pepper, stemmed,seeded and minced
- 1 cup cooked black beans
- 1 cup cooked spinach
- 1 pinch five-spice powder (available in Asian or other specialty food stores)
- fresh ground black pepper
- 12 8-inch whole wheat flour tortillas
- 1 egg, well beaten
- Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
- Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
- Add the mashed beans to the pan and saute, for 1 minute.
- Fold in the spinach, stirring well to incorporate.
- Remove the pan from the heat and allow the mixture to cool.
- Season with the five spice-powder and salt and pepper.
- Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
- Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
- Preheat the oven to 200F degrees.
- Place a heavy skillet over medium-high heat.
- Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
- Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
- Remove the quesadillas from the oven.
- Leave whole or cut into wedges and serve immediately.
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RECIPE SUBMITTED BY
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.