These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.
- 3 tablespoons olive oil
- ½ cup chopped yellow onions
- 2 cloves garlic, peeled and minced
- 1 jalapeno 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)
- fresh ground black pepper
- 12 x 8-inch whole-wheat flour tortillas
- 1 egg, well beaten
- Heat 1 tablespoon of the oil in a heavy nonstick skillet over medium-high heat.
- Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes.
- Add the mashed beans to the pan and saute, for 1 minute.
- Fold in the spinach, stirring well to incorporate.
- Remove the pan from the heat and allow the mixture to cool.
- Season with the five spice-powder and salt and pepper.
- Place 6 of the tortillas flat on a work surface and divide the bean mixture among them, spreading the filling on top of each tortilla but leaving a ½-inch border around the tortilla edges.
- Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal.
- Preheat the oven to 200 °F.
- Place a heavy skillet over medium-high heat.
- 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.
- Keep the finished quesadillas warm in the preheated oven until all of them are cooked.
- Remove the quesadillas from the oven.
- Leave whole or cut into wedges and serve immediately.
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