Honduran Spinach and Black Bean Quesadillas

Ingredients

 * 3 tablespoons olive oil
 * 1/2 cup chopped yellow onions
 * 2 cloves garlic, peeled and minced
 * 1 jalapeño pepper, stemmed,seeded and minced
 * 1 cup cooked black beans
 * 1 cup cooked spinach
 * 1 pinch five-spice powder (available in Asian or other specialty food stores)
 * salt
 * fresh ground black pepper
 * 12 8-inch whole-wheat flour tortillas
 * 1 egg, well beaten

Directions

 * 1) Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.
 * 2) Add the Onion, garlic, and jalapeño pepper, and saute until soft about 3 minutes.
 * 3) Add the mashed beans to the pan and saute, for 1 minute.
 * 4) Fold in the spinach, stirring well to incorporate.
 * 5) Remove the pan from the heat and allow the mixture to cool.
 * 6) Season with the five spice-powder and salt and pepper.
 * 7) Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges.
 * 8) Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
 * 9) Preheat the oven to 200F degrees.
 * 10) Place a heavy skillet over medium-high heat.
 * 11) Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side.
 * 12) Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
 * 13) Remove the quesadillas from the oven.
 * 14) Leave whole or cut into wedges and serve immediately.