Serves: 4 | Serving Size: 1 quesadilla
Ingredients:
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 8 ounces cremini mushrooms, rinsed, stems trimmed, and sliced
- 1/4 teaspoon chili powder
- 4 cups (6 ounces) loosely packed baby spinach
- 1 cup canned black beans, rinsed and drained
- 2 tablespoons minced fresh or jarred jalapeño chiles
- Salt and freshly ground pepper, to taste
- 4 whole wheat tortillas (approx. 9-10″ in diameter) or smaller corn tortillas
- 1 cup shredded reduced-fat Monterey Jack cheese
Directions:
- In a large nonstick skillet, heat olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes, or until mushrooms are light golden and most of the juices have evaporated.
- Add spinach and stir until wilted, then add the black beans and jalapeños and stir 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 and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm.
- Continue to cook the remaining quesadillas. Serve promptly.
Nutrition Information:
Per serving: Calories: 370; Total Fat: 12g; Cholesterol: 20mg; Sodium: 846mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 1g; Protein: 20g
Nutrition Bonus: Potassium: 669mg; Iron: 22%; Vitamin A: 77%; Vitamin C: 22%; Calcium: 36%
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