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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Sautee the onion and garlic in the olive oil in a large skillet or pan. Add the chillis and heat, stirring, until oil takes on a slightly red color. | 3. Add black bean, taco seasoning, cumin, and a little water or broth to prevent burning. Heat the beans over low to medium heat, stirring occasionally. Mash some of the beans to thicken the consistency. | 4. Add the spinach (with a little more water, if necessary). Stir it in to the bean mixture. Cover and turn heat down to low. Steam for about 2 minutes or until the spinach is just wilted. Do not overcook. | 5. Distribute the spinach-black bean mixture between 6 corn tortillas on baking sheets. Sprinkle with desired amount of vegan cheese. Top each one with another tortilla. Bake in oven 7-10 minutes or until cheese is melted. If desired, cut each quesadilla into 4 triangles with a pizza cutter. Serve with fresh salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	1 -2			-	-	-	-
red pepper flake	1	tablespoon	crushed	-	-	-	-
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
taco seasoning	2	tablespoons		55.062	9.918	0.7695	0.0
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
baby spinach	4 -6	cups		0.0	0.0	0.0	0.0
corn tortilla	12			-	-	-	-
vegan mozzarella cheese	2 -3	cups	shredded	-	-	-	-
salsa	2	cups		150.8	34.528	7.904	0.884

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.