Vegan Spinach, Mushroom & Caramelized Onion Quesadillas

• Vegan
• Gluten free

• Produce

  • 2 (8 oz packages Mushrooms
  • 1 Spinach, fresh leaves
  • 3 Yellow onions, large

• Canned Goods

  • 1 Refried beans

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on happilyunprocessed.com

Ingredients

• 2 Tablespoons olive oil
• 3 large yellow onions, peeled and sliced
• 2 (8 oz) packages mushrooms (I used button and baby bella)
• fresh spinach leaves
• refried beans

Directions

• Start by sautéing the onions in the olive oil over low heat. This will take between 30-40 minutes until they are a deep caramel color. Stir often checking if they need more oil to keep from burning. Season with salt and pepper and a teaspoon of sugar will also help them deepen in color.
• Add the mushrooms about 30 minutes in and let them release their liquid and soften, another 10 minutes.
• Wipe out the skillet and keep over low heat.
• Spread a small amount of refried beans on a small whole wheat tortilla, spread some of the onion/mushrooms on ONE SIDE only and top with some baby spinach leaves.
• Place in the skillet and let it crisp up (1 min or 2) then fold the tortilla in half.
• Cut in 2 and serve.