Meals in Minutes- Vegetarian

Black Bean Spinach Quesadilla
Number of servings: 4
1/2 T Extra virgin olive oil
1 tsp Minced garlic
8-oz Cremini mushrooms, rinsed, stems trimmed, and sliced
1/4 tsp Chili powder, or to taste
4 c Loosely packed baby spinach
1 c canned Black Beans, rinsed and drained
2 T Minced fresh or jarred jalapeno chiles (optional)
4 Whole wheat tortillas or corn tortillas
1 c Shredded reduced-fat Monterey Jack cheese
Fresh cilantro leaves, for garnish
Salt and Pepper, to taste

Per Serving (1 quesadilla): 
Calories: 370
Fat: 12 grams
Saturated fat: 5 grams 
Cholesterol: 20 milligrams
Sodium: 846 milligrams
Carbohydrate: 44 grams
Fiber: 8 grams
Protein: 20 grams

Heat oil in a skillet over med-high heat.  Add garlic, cook for 20 seconds, then add mushrooms and chili powder. Saute, stirring occasionally, for 5 min, or until mushrooms are light golden and most of the juices have evaporated.  Add spinach , stir until wilted, then add black beans, jalapenos (if using), stir well until combined. Transfer to bowl, set aside.  Wipe skillet with a paper towel, set aside.  Lay tortillas on a flat surface, sprinkle one half of each round with equal amounts of cheese, then mushroom mixture. Reheat skillet over med heat.  Place 1-2 quesadillas in skillet, cook for 3 minutes per side or until cheese melts and the inside is warm  Cooking remaining, serve prompty.

*Recipe adapted from