Spinach, Mushroom, and Black Bean Quesadillas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson 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:
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.
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