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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

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

    Brief Description

    Black beans, fresh spinach, and mushrooms fill this vegetarian dish with lots of flavor.

    Main Ingredient:

    black beans

    Category:  Vegetarian

    Cuisine:  Southwestern

    Prep Time: 15 min
    Cook Time: 20 min

    Notes

    Nutrition Information (serving size: 1 quesadilla) - Per serving: Calories: 370; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 20mg; Sodium: 846mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 1g; Protein: 20g

    Source

    https://blog.myfitnesspal.com/black-bean-spinach-quesadilla/?utm_source=mfp&utm_medium=email&utm_campaign=recipes20150316-1&mkt_tok=3RkMMJWWfF9wsRokuK7MZKXonjHpfsX76e0lW6SyhYkz2EFye%2BLIHETpodcMTsBmNK%2BTFAwTG5toziV8R7DBLM153N8QXRTg

    Posted By:

    cookingmama

    Posted On:

    March 21, 2015

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