Black Bean Spinach And Cheese Quesadillas Food

BLACK BEAN, SPINACH AND CHEESE QUESADILLAS

Steps:

• Lightly grease a large, non-stick skillet and place over medium-high heat. Add the onion and cook, stirring frequently, for 4 minutes or until soft. Add the spinach and cook, stirring occasionally, for 1 minute or until the spinach wilts. Remove the spinach and onion from the pan. Wipe the liquid from the pan. Re-grease the pan and place over medium-high heat. When hot, place one tortilla in the pan. Cook for one minute or until the tortilla is lightly browned. Top half the tortilla with some of the spinach and onion mixture, black beans, and cheese. Fold the tortilla in half. Cook for 1 minute, then carefully flip the tortilla over and continue cooking until the cheese melts. Repeat with remaining tortillas. Serve hot. Can serve with sour cream or other condiments.

SPINACH AND BLACK BEAN QUESADILLAS

Steps:

• 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.

BLACK BEAN QUESADILLAS

Steps:

• Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
• When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.

SPINACH-BLACK BEAN QUESADILLAS

Steps:

• Preheat oven to 350 degrees.
• Sautee the onion and garlic in the olive oil in a large skillet or pan. Add the chillis and heat, stirring, until oil takes on a slightly red color.
• Add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. Heat the beans over low to medium heat, stirring occasionally. Mash some of the beans to thicken the consistency.
• Add the spinach (with a little more water, if necessary). Stir it in to the bean mixture. Cover and turn heat down to low. Steam for about 2 minutes or until the spinach is just wilted. Do not overcook.
• Distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. Sprinkle with desired amount of vegan cheese. Top each one with another tortilla. Bake in oven 7-10 minutes or until cheese is melted. If desired, cut each quesadilla into 4 triangles with a pizza cutter. Serve with fresh salsa.

SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS

Steps:

• Place the black beans in a medium bowl and coarsely mash them; set aside.
• In a small skillet, heat the olive oil over medium heat.
• Add the onion and garlic and cover and cook until softened, about 5 minutes.
• Stir in the mushrooms and cook, uncovered, until softened.
• Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
• Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
• 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.
• Fold the top half of the tortillas over the filling and press lightly.
• In a large skillet, heat a thin layer of oil over medium heat.
• 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.
• Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
• Serve immediately.