SPINACH AND BLACK BEAN QUESADILLAS
These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.
Provided by BeckyF
Categories Black Beans
Time 35m
Yield 12 Appetizers, 6 serving(s)
Number Of Ingredients 11
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 'N' CORN QUESADILLAS
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. -Susan Franklin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 358 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 900mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
SPINACH AND BLACK BEAN QUESADILLAS
This recipe serves 2, but can be doubled or tripled for a larger meal. Also, different types of tortillas can be used, including flour tortillas. Some people have Quesadilla Makers - an appliance that cooks them on both sides at once and scores them for slicing. This recipe will work equally well in that type of appliance. Adjust...
Provided by Susan Feliciano
Categories Other Snacks
Time 20m
Number Of Ingredients 9
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
Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1
MUSHROOM AND BLACK BEAN QUESADILLAS
This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!
Provided by Stefanie
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g
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