Spinach And Black Bean Quesadillas

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

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Steps

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Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat.

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Add the onion , garlic , and jalapeno pepper , and saute until soft about 3 minutes.

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Add the mashed beans to the pan and saute , for 1 minute.

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Fold in the spinach , stirring well to incorporate.

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Remove the pan from the heat and allow the mixture to cool.

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Season with the five spice-powder and salt and pepper.

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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.

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Brush the tortilla edges with beaten egg , then place a second tortilla on top , pressing down to seal.

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Preheat the oven to 200f degrees.

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Place a heavy skillet over medium-high heat.

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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.

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Keep the finished quesadillas warm in the preheated oven until all of t.

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Ingredients

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olive oil, yellow onion, garlic, jalapeno pepper, black beans, spinach, five-spice powder, salt, fresh ground black pepper, 8-inch whole wheat flour tortillas, egg