STYLE ME GRASIE » fashion & lifestyle blog by grasie mercedes

spinach, mushroom, bean & cheese quesadilla

Super easy to make, vegetarian and delicious! One of my go-to’s for at home Mexican. Here’s how to make it:

Ingredients (makes 1-2 servings)
Big Handful of Baby Spinach
4-5 Chopped Baby Portabello Mushrooms (or White Mushrooms if you prefer)
1/3 Can of Refried Beans
1 Clove of Garlic, Chopped
1/2 Tablespoon Extra Virgin Olive Oil (EVOO)
2 Tortillas (I used Rudi’s Spelt Flour)
1/2 Cup of Mexican Blend Cheese (or more if you prefer)
Salt & Pepper to taste
Your Favorite Salsa & Guacamole to top (I used Whole Foods’ store made)

Directions
Sauteed the garlic in EVOO until fragrant, then add mushrooms and spinach and sauteed for about a minute until spinach is wilted. Add a pinch of salt and pepper. Put aside. Warm refried beans in pan for about 2 minutes. Take one tortilla and spread on the warmed refried beans, add spinach/mushroom/garlic mix, then sprinkle on cheese. Cover with the second tortilla and place in warmed greased pan over medium heat. Push down on quesadilla to help brown the other side and seal with melted cheese. Let brown for less than a minute. With oven mitts on, put a flat plate on top of pan and flip over to brown the other side. (This helps keep it all together when flipping) Brown for another minute until or until it’s the medium brown color shown above. Cut into 4 triangles and top with salsa and guac! DONE! YUM.

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  • Vswhdvgowh

    You made this?1?  WOW!  I could eat the pics!