Spinach, Mushroom, And Black Bean Quesadillas - cooking recipe

Ingredients

1 (15 1/2 ounce) can black beans, drained and rinsed
1 tablespoon olive oil
1/2 cup minced red onion
2 garlic cloves, minced
2 cups sliced white mushrooms
4 cups fresh Baby Spinach
salt
fresh ground black pepper
4 (10 inch) flour tortillas
canola oil or grapeseed oil, for frying

Preparation

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.