These black bean and spinach no quesadillas are so creamy that you won’t miss the cheese. And the best part is that kids love them.
1 Can of black beans drained and rinsed
2 cups of fresh spinach
6 cherry tomatoes chopped
1 tbs onion powder
1 tbs of garlic powder
1 tbs of chili powder
1 tsp dry coriander
4 tbs of extra virgin olive oil (plus 4 tbs more for cooking)
¼ cup of water
Salt and pepper to taste
1/2 tsp fresh parsley chopped
6 medium flour tortillas (Mission brand tortillas are 100% vegan)
Add black beans, spinach, onion powder, garlic powder, chili powder, water and extra virgin olive oil to food processor and pulse until ingredients are well combined and smooth. (If you don’t have a food processor you can use a fork, spoon or a potato masher) Add salt and pepper to taste. Next spread mixture on to one half of each flour tortilla and top with tomatoes, additional spinach (optional) and parsley. Then fold each tortilla in half.
Heat a medium size pan over medium heat and add in 4 tbs of extra virgin olive oil and cook tortillas for about 1 minute on each side until crispy and serve.