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Mushroom and Black Bean Quesadillas

4

20 min

Mushroom and Black Bean Quesadillas

Mushroom and Black Bean Quesadillas Photo 1

Category

Bean Recipes

Time

20 min

Serving

2 persons

Calories

472

Rating

4.00★ (14)

Cuisine

Mexican
Author: Victoria Buriak
This mushroom and black bean quesadilla is one of my favorite quick-and-easy dinners. I created this recipe while rifling through my pantry, searching for a new, simple, and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!

Ingredients

  • olive oil: 2 Tbsp
  • fresh mushrooms: 1 cup (sliced)
  • onion: 0.5 cup (chopped)
  • canned black beans: 1 cup (rinsed and drained)
  • fresh cilantro: 2 Tbsp (chopped)
  • salt and ground black pepper: (to taste)
  • whole wheat tortillas: 2 piece
  • mozzarella cheese: 0.75 cup (shredded)
  • lime juice: 2 Tbsp (optional)
  • salsa: 0.25 cup (to taste, optional)

Metric Conversion

Stages of cooking

Mushroom and Black Bean Quesadillas Photo 21
Mushroom and Black Bean Quesadillas Photo 32
Mushroom and Black Bean Quesadillas Photo 43
  1. Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
    Mushroom and Black Bean Quesadillas Photo 2
  2. Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
    Mushroom and Black Bean Quesadillas Photo 3
  3. Cut quesadillas into wedges and serve with salsa.
    Mushroom and Black Bean Quesadillas Photo 4

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