Spinach-And-Black Bean Quesadillas

• Cooking spray
• 1 teaspoon light butter
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (8-ounce) package pre-sliced mushrooms
• 1 0 (8-inch) flour tortillas
• 5 tablespoons tub-style light cream cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 3/4 cup (3 ounces) reduced-fat shredded Monterey Jack cheese
• 1/2 cup reduced-fat sour cream

1. Place a large skillet coated with cooking spray over medium-high heat until hot. Add butter, spinach, and mushrooms; saute until mushrooms are tender. Remove from heat.
2. Spread each of 5 tortillas with 1 tablespoon cream cheese; sprinkle evenly with spinach mixture, beans, and cheese. Top each with a tortilla.
3. Recoat pan with cooking spray; place over medium-high heat until hot. Carefully place 1 quesadilla in pan; cook 2 minutes on each side or until golden, pressing down with a spatula. Repeat procedure with remaining quesadillas, coating pan with cooking spray before adding each. Serve immediately with sour cream.

cooking spray, light butter, mushrooms, flour tortillas, cream cheese, black beans, cheese, sour cream

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