Veggie Quesadillas

Curated Just for You | Test-Kitchen Approved

Yields: 3-4 quesadillas | Prep Time: 5 Minutes | Total Time: 30 Minutes

Ingredients

2 Tbsp. coconut oil

1 medium to large red onion, diced

1 large green pepper + 1 large red pepper, chopped (or about 10-12 mini sweet peppers)

1 fresh or jarred jalapeño, minced or chopped

2 cloves garlic, minced

1 can of black beans, drained and rinsed

1 cup fresh mushrooms, chopped

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

3 cups fresh spinach, chopped

sea salt and black pepper to taste

6 or 8 tortillas (gluten-free)

1/2 cup, pepperjack style vegan cheese, shredded

sliced avocado (optional)

fresh cilantro (optional)

lime juice (optional)

salsa (optional)

sour cream (optional)

Directions

In a large, deep skillet over medium or medium-low heat, add coconut oil, onion, garlic, and peppers (including jalapeño) with a pinch of sea salt. Sauté for 15 minutes until softened and translucent. You don’t want them to brown, so reduce the heat if necessary. Cook it slowly so everything gets soft and sweet.
Add black beans, mushrooms and spices. Mix everything together and continue cooking for 5 minutes.
Add spinach and continue cooking for a few minutes, until spinach wilts. Add salt and pepper to taste and remove from heat.
In a large, shallow pan* (sprayed with cooking spray, over medium heat), place one tortilla, topped with about ¼ cup vegan cheese shreds, followed by some of the bean/veggie filling. Do not spread the filling to the edge of the tortilla. It will spread out as it’s cooking. Add your preferred extras (avocado slices, cilantro, salsa, lime juice). Add a little more cheese on top, then top it off with a second tortilla.**
Cook for about 5 minutes (until tortilla browns up slightly), then flip and repeat.
Transfer the quesadilla onto a plate, cut into triangles, garnish with salsa, lime juice, or sour cream. Enjoy!

*This makes it easy for flipping if you use a large plate or thin cutting board to sandwich the quesadilla and flip the pan upside down. Then slide the quesadilla off the plate/cutting board back onto the pan so you can cook the other side.

**Set a cast iron skillet on top of the quesadilla while it is cooking. The weight helps everything stick together inside.

Recipe adapted from 86Lemons