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Vegan Spinach, Mushroom & Caramelized Onion Quesadillas


  • 2 Tablespoons Olive Oil
  • 3 Large Onions, peeled and sliced
  • 2 (8 oz) packages mushrooms (I used button and baby bella)
  • Fresh Spinach
  • Refried Beans


  1. 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.
  2. Add the mushrooms about 30 minutes in and let them release their liquid and soften, another 10 minutes.
  3. Wipe out the skillet and keep over low heat.
  4. 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.
  5. Place in the skillet and let it crisp up (1 min or 2) then fold the tortilla in half.
  6. Cut in 2 and serve.

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