Another delicious recipe from the Complete Vegan Kitchen Cookbook:
The recipe asks for 4 tsps of oil, which I eliminated since I am a lowfat to no fat Plant Based.
Heat your skillet to medium high heat and add 4 tsps of water, vegetable broth or boxed white wine (this replaces the oil). Add spinach and 1 tsp of garlic. Season with a pinch of salt. Cook until the spinach wilts. Remove the spinach to a collander and hold for later.
To the same pan add the last tsp of garlic, onion, mushrooms and a pinch of salt and 4 tsps of water, vegetable broth or boxed white wine. Saute the vegetables until the mushrooms release their liquid and then cook until the mixture is almost dry.
Squeeze the spinach dry and combine with the mushroom mixture in the pan. Saute for another minute to release the rest of the moisture. Remove the vegetable mixture and place in a bowl.
Wipe the skillet clean and reheat the skillet to medium heat. Add one tortilla at a time to soften the tortilla. Each tortilla should take no more than 10 to 15 seconds.
On the warmed tortilla spread 1 1/2 tbls of black bean dip or refried beans on each tortilla spreading to the edges. Place 1 tbls of the vegetable mixture on half of the tortilla . Fold the tortilla in half so you have a half moon shape. Repeat this process until you have all of the tortillas filled.
Return the skillet to high heat and lightly brown each quesadilla on both sides. After warming all your quesadillas cut into three triangles and serve with Pico de Gallo or Tomatilla Salsa or even the Guacamole dip that is on this site.
Serving Suggestions: This is a great snack and easy to take with you the next day for lunch or serve it with a warm soup.
I adjusted the recipe to eliminate the oil and used either water, vegetable broth or white boxed wine. I am a big fan of vegetables so I would recommend adding corn and red peppers to give it color and a little more spiciness.