Spinach Mushroom Black Bean Quesadillas Recipe

Recipe Category: Vegan

Spinach Mushroom Black Bean Quesadillas Recipe


Makes 4 quesadillas

  • 1 1/2 cups cooked or 1 (15.5 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 and freshly ground black pepper
  • 4 (10-inch) flour tortillas
  • canola or grapeseed oil, for frying


  1. Place the black beans in a medium bowl and coarsely mash them
  2. Set aside
  3. In a small skillet, heat the olive oil over medium heat
  4. Add the onion and garlic and cover and cook until softened, about 5 minutes
  5. Stir in the mushrooms and cook, uncovered, until softened
  6. Add the spinach, season with salt and pepper to taste and cook, stirring, until the spinach is wilted, about 3 minutes
  7. Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed
  8. To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about one-quarter mixture onto the bottom half of the tortilla
  9. Fold the top half of the tortillas over the filling and press lightly
  10. In a large skillet, heat a thin layer of oil over medium heat
  11. Place the folded quesadillas, 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side
  12. Cut the quesadillas into 3 or 4 wedges each and arrange on plates
  13. Serve immediately

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