Black Bean And Spinach Quesadillas Recipe 4

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.

Steps:

• Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
• Heat a 10-inch cast-iron skillet over medium heat.
• Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
• Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
• Serve topped with pico de gallo if desired.
• Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

Steps:

• Preheat oven to 400 degrees F.
• Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
• Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shallots and cook 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. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the spinach mixture, one-quarter of the bell peppers and one-quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the 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.

Steps:

• Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

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.

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.

Steps:

• In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic., Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over., Cook on a griddle coated with cooking spray over low heat, 1-2 minutes on each side or until cheese is melted. Cut into wedges.

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.

Steps:

• Heat olive oil in large, heavy non-stick skillet. Stir in chopped onion and jalapeno pepper, saute 1 min. Stir in garlic and cherry tomatoes and continue to saute about 2 more mins or until onion has softened but not browned. Add black beans with liquid and corn. Stir in cayenne, oregano and cumin. Cook over medium heat until liquid has mostly evaporated, about 5 to 7 mins. Heat large skillet. Meanwhile, place 1 tortilla on a plate and top with 1/2 of bean mixture, half the spinach and half the grated cheese. Place 2nd tortilla on top. Slide tortilla stack onto the skillet and cook over medium high heat until lightly browned on bottom, about 1 min. With 2 spatulas turn tortilla over to browm other side for 1 min. Remove and cut into wedges. Repeat with other 2 tortillas.

Steps:

• Preheat oven to 400 degrees.
• Puree black beans and salsa together.
• Add coriander and green onions to mixture.
• Mix well (this filling can be made ahead of time and refrigerated).
• Divide evenly in bowl into 1/6's.
• Spread over tortillas.
• Sprinkle with cheese.
• Fold tortilla in half
• Place on baking sheet so they aren't overlapping too much.
• Bake for 5 minutes and then flip over for another 4-5 minutes.
• Serve with salsa and sour cream.