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Black Bean Spinach Quesadillas

In a hurry… this quick delicious quesadilla is great for a healthy snack or meal.

½ Tbsp. extra virgin olive oil
1 tsp. minced garlic
8 ounces cremini mushrooms, rinsed, stems removed and sliced
¼ tsp. chili powder or to taste
4 cups loosely packed baby spinach
1 cup canned black beans, rinsed and drained
2 Tbsp. Minced fresh or jarred jalapeno chiles, optional
Salt and freshly ground peppers, to taste
4 whole wheat tortillas ( approximately 9=10’ in diameter)
1 cup shredded Monterey Jack cheese
Fresh cilantro leaves for garnish


In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and sauté, stirring occasionally, fro 5 minutes, or until mushrooms are light gold and most of the juices have evaporated. Add spinach and stir until wilted, then add the black beans and jalapenos ( if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside

Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese then divide the mushroom filling equally over the cheese. Fold each tortilla in half.

Reheat the skillet over medium heat. Place one of the quesadillas in the skillet ( add a second one if it fits) and cook for about 3 minutes on each side. Serve promptly.

Recipe courtesy of Calories In Calories Out Cookbook.

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