Spinach And Black Bean Quesadillas Recipes

HEARTY BLACK BEAN QUESADILLAS

Steps:

• Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
• Finely dice the onion, mince the garlic, and roughly chop the cilantro.
• Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
• Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
• To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

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.

SPINACH AND BLACK BEAN QUESADILLAS

Steps:

• 1. Heat oil in a small skillet and sautee the onion and garlic over medium heat for 3-4 minutes. Stir in the spinach and cook until wilted. Set aside.
• 2. Sprinkle half the cheese on 2 of the tortillas. Top each tortilla with 1/2 the sauteed vegetable mixture. Layer the black beans on top. Sprinkle with remaining cheese and cilantro. Top with the other 2 tortillas.
• 3. Wipe out the skillet but leave some of the oil. Heat over medium-high heat. Carefully place a quesadilla in the skillet, and cook until bottom is browning and cheese is beginning to melt. Lift with large spatula, invert onto a small plate to aid in turning over. Place other side down in skillet and continue to cook until other side is browned. Repeat for second quesadilla.
• 4. To serve, cut into fourths and serve with salsa. May add avocado or sour cream if desired.

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.