Spinach-Black Bean Quesadillas

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1-2 garlic cloves
• 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, shredded
• 2-3 cups vegan mozzarella cheese, shredded
• 2 cups fresh salsa (homemade is best)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 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. 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. 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. 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.