Heat a large heavy skillet over medium heat. Add the olive oil, garlic, bell pepper, onion, and mushrooms. Cover to steam, stirring on occasion. Cook until the veggies are soft, about 4-6 minutes.
Add the black beans and salt and cook for an additional 4 minutes, then add the spinach, remove from heat and set aside.
Wipe the pan clean and heat over medium heat. Add the coconut oil and melt. Place a tortilla in the pan and layer on top with ⅛ cup cheese, ½ cup vegetable/bean mixture, ⅛ cup cheese then top with the second tortilla and press down with a spatula to press ingredients together.
Cook for 2-4 minutes until the tortilla is golden brown and flip to cook the other side. Quesadilla is done when both sides are lightly browned.
Cut into quarters and serve warm with freshly chopped tomato and cilantro as garnish.
Notes
Serve with fresh salad on the side for a complete and balanced meal!