Spinach, Mushroom, And Black Bean Quesadillas

• 1 (15 1/2 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
• fresh ground black pepper
• 4 (10 inch) flour tortillas
• canola oil or grapeseed oil, for frying

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

black beans, olive oil, red onion, garlic, white mushrooms, spinach, salt, fresh ground black pepper, flour tortillas, canola oil

Taken from www.food.com/recipe/spinach-mushroom-and-black-bean-quesadillas-500941 (may not work)