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Recipe Detail

Black Bean Spinach Quesadilla

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Number of Servings:

Ingredients:

  1. 1/2 tablespoons - extra virgin olive oil
  2. 1 teaspoons - minced garlic
  3. 8 ounces - cremini mushrooms rinsed, stems removed, sliced
  4. 1/4 teaspoons - chili powder, or to taste
  5. 4 cups - loosely packed baby spinach
  6. 1 cups - canned black beans rinsed and drained
  7. 2 tablespoons - minced fresh or jarred jalapeno chiles optional
  8. 4 - whole wheat tortillas (approx. 9-10 inches diameter) or smaller corn tortillas
  9. 1 cups - shredded reduced-fat Monterey Jack cheese
  10. - Salt and freshly ground pepper, to taste
  11. - Fresh cilantro leaves, for garnish

Directions:

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes, or until mushrooms are light golden and most of the juices have evaporated.

Add spinach and stir until wilted, then add the black beans and jalapeños (if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside.

Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling equally over the cheese. Fold each tortilla in half.

Reheat the skillet over medium heat. Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm. Continue to cook the remaining quesadillas. Serve promptly.


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