Ingredients
-
1
-
1
-
1/2
-
2
-
2
-
4
-
-
-
4
-
-
-
-
-
-
Directions
Spinach, Mushroom, and Black Bean Quesadillas, In ‘1, 000 Vegan Recipes’ by Robin Robertson, In ‘1, 000 Vegan Recipes’ by Robin Robertson
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Steps
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1
Done
|
Place the Black Beans in a Medium Bowl and Coarsely Mash Them; Set Aside. |
|
2
Done
|
in a Small Skillet, Heat the Olive Oil Over Medium Heat. |
|
3
Done
|
Add the Onion and Garlic and Cover and Cook Until Softened, About 5 Minutes. |
|
4
Done
|
Stir in the Mushrooms and Cook, Uncovered, Until Softened. |
|
5
Done
|
Add the Spinach, Season With Salt and Pepper to Taste, and Cook, Stirring, Until the Spinach Is Wilted, About 3 Minutes. |
|
6
Done
|
Stir in the Mashed Black Beans and Continue Cooking, Stirring, Until Liquid Is Absorbed. |
|
7
Done
|
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. |
|
8
Done
|
Fold the Top Half of the Tortillas Over the Filling and Press Lightly. |
|
9
Done
|
in a Large Skillet, Heat a Thin Layer of Oil Over Medium Heat. |
|
10
Done
|
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. |
|
11
Done
|
Cut the Quesadilla Into 3 or 4 Wedges Each and Arrange on Plates. |
|
12
Done
|
Serve Immediately. |
