Spinach Mushroom And Black Bean Quesadillas Food

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS

Steps:

• Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
• To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA

Steps:

• Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
• Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
• Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
• Cut each quesadilla into wedges and serve with warm salsa for topping.

MUSHROOM AND BLACK BEAN QUESADILLAS

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with 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.

SPINACH-AND-MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
• Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
• Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
• Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

CHICKEN, SPINACH AND CANNELLINI BEAN QUESADILLAS

Steps:

• In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes.
• Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste.
• Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
• Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread 1/4 cup cheese over tortilla.
• Spread chicken, bean and spinach mixture over one half of the tortilla.
• Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken.
• Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

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.

SPICY BLACK BEAN SPINACH SALAD

Steps:

• Heat in a large skillet, 2 tbls olive oil.
• Add shallots and cook until translucent.
• Add spinach (2 cups at a time) until just wilted.
• Once spinach is wilted add tomatoes, salt, cayenne pepper and black beans.
• Remove from heat and place in serving bowl.
• Mix 4 tbs olive oil and 3 tbls of lime juice and zest in a small mixing bowl.
• Pour on spinach mixture and toss.
• Sprinkle with pine nuts.
• Serve at room temperature.