Spinach and Mushroom Quesadillas
Updated: Apr 28
Quesadillas lend themselves to many variations—usually depending on what’s leftover in the fridge. Have fun with them! Served with a bowl of black bean soup, these can make a very hearty meal.
4 teaspoons oil 1 pound spinach, washed, brown or wilted leaves discarded 2 teaspoons minced garlic Pinch salt 1 medium onion, sliced or diced 8 ounces mushrooms, sliced ½ cup plus 1 tablespoon Black Bean Dip or refried beans 6 10-inch flour tortillas (choose those made without lard) Pico de Gallo, or prepared red or green salsa
Heat 1 teaspoon of the oil in a wide (11 or 12 inch), heavy skillet over medium-high heat. Add spinach and 1 teaspoon of the garlic. Season with a pinch of salt. Cook until the spinach wilts. Remove the spinach to a colander and reserve. Heat another teaspoon of oil in the pan, and add the remaining 1 teaspoon of garlic, onion, mushrooms, and salt. Sauté the vegetables until the mushrooms release their liquid, and then cook the mixture until it is dry. Squeeze the spinach dry and combine with the mushroom mixture. Sauté for another minute to ensure that the mixture is dry. Place the vegetable mixture in the colander. Wipe the skillet clean and heat 1 teaspoon of oil until it is quite hot. Soften each tortilla by heating it in the skillet for about 10 to 15 seconds on each side. Remove the skillet from the heat while you assemble the quesadillas. Spread 1½ tablespoons of Black Bean Dip or refried beans on each tortilla. Place 1.6 of the vegetable mixture on half of the tortilla. Fold the tortilla in half so you have a half-moon shape. Repeat until all the tortillas are filled. Return the skillet to high heat. Heat 1 teaspoon of oil in the skillet. Lightly brown each quesadilla on both sides. Reserve in a warm oven or cut each quesadilla into 3 wedges and serve immediately with Pico de Gallo or prepared green or red salsa. Makes 6 servings.