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Costa Rica Recipe: Spinach and Black Bean Quesadillas

These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad.

6 servings - 12 Appetizers
35 min 20 min prep

3  tablespoons olive oil
1/2  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
salt
fresh ground black pepper
12  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 sauté until soft about 3 minutes.
Add the mashed beans to the pan and sauté, 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 1/2-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 200F degrees. 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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