Baked Spinach, Mushroom + Black Bean Quesadillas

These baked spinach, mushroom and black bean quesadillas are a great option for a healthy and quick dinner that will satisfy your taste buds, and fill you up.

The black beans and spinach are so filling, and the mushrooms have so many health benefits. You can pretty much customize these quesadillas to your own liking. If you aren’t a fan of mushrooms, you can substitute them for something else. The key ingredient to these quesadillas, or any quesadilla is the cheese. That is the “glue” if you will, to stick the tortilla and filling together.

You can add low-fat, fat-free, full fat, vegan, lots, or a little cheese. Just make sure to add some!

I prefer to freshly shred some cheddar right from the block. I think it just tasted better, and more fresh compared to the pre shredded bagged cheese.

Your going to need at least a full container of baby spinach for these quesadillas. It depends on how many quesadillas you make. I made 5 with this recipe. Spinach wilts down a lot, so the more spinach, the better.

If your pre sliced mushrooms are on the bigger side, make sure to cut them up into smaller pieces, just so its easier to fit them on the quesadillas when its time to make them.

You first want to sauté your mushrooms and spinach. Then add your salt, pepper, onion powder and garlic powder. Cook on medium-high heat until the mushrooms are tender and the spinach has wilted a bit.

Once the spinach has wilted and the mushrooms are tender, add your rinsed and drained black beans to pan. Stir around and cook for another 5-7 minutes.

Lay out some parchment paper on a large baking sheet. Lay out your tortillas.

Once the filling is done, add spoon fulls on top of each tortilla. Make sure to split it up evenly so each tortilla gets an even amount. Not too much but not too little. Just enough.

Now you want to add your cheese on top of the veggie filling.

Top off each one with another tortilla shell. Put in preheated oven and cook for 10 minutes.

Once the 10 minutes it over, you want to carefully flip the quesadillas over to let the other side cook. I used a large spatula for this. This part can be tricky and messy. You will most likely lose some filling, but its ok. As long as you don’t lose all the filling!

Also, your tortilla shells may curl up on the sides like mine did, but when you flip them over, they should lay out flat again.

When you flip them over, cook them for an additional 10 minutes, or until the tortillas turn a golden brown.

Let them cool a but until you cut into them. I cut mine in halves, and sprinkled some fresh parsley onto (optional).

You can dip them in sour cream or eat them as is.

Enjoy!!