Spinach-black Bean Quesadillas

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 -2 garlic clove
• 1 tablespoon crushed red pepper flakes
• 1 (14 ounce) can black beans, drained and rinsed
• 2 tablespoons taco seasoning
• 1/2 teaspoon cumin
• 4 -6 cups baby spinach
• 12 corn tortillas
• 2 -3 cups vegan mozzarella cheese or 2 -3 cups vegan mozzarella cheese, shredded
• 2 cups fresh salsa (homemade is best)

Recipe

• 1 preheat oven to 350 degrees.
• 2 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.
• 3 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.
• 4 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.
• 5 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.