Spinach, Mushroom, And Black Bean Quesadillas

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 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 mushrooms
• 4 cups fresh baby spinach
• salt
• fresh ground black pepper
• 4 (10 inch) flour tortillas
• canola oil or grapeseed oil, for frying

Recipe

• 1 place the black beans in a medium bowl and coarsely mash them; set aside.
• 2 in a small skillet, heat the olive oil over medium heat.
• 3 add the onion and garlic and cover and cook until softened, about 5 minutes.
• 4 stir in the mushrooms and cook, uncovered, until softened.
• 5 add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
• 6 stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
• 7 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.
• 8 fold the top half of the tortillas over the filling and press lightly.
• 9 in a large skillet, heat a thin layer of oil over medium heat.
• 10 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.
• 11 cut the quesadilla into 3 or 4 wedges each and arrange on plates.
• 12 serve immediately.