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Spinach, Mushroom, and Black Bean Quesadillas

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“In '1,000 Vegan Recipes' by Robin Robertson”

Ingredients Nutrition


  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.

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