If you find yourself short on time like I do, recipes like this mushroom black bean quesadilla are dynamite! This quesadilla is a seriously hardy, quick and easy meal that will keep you going.
When I first got into cooking, I loved spending hours in the kitchen making every single component of a dish from scratch. Now, I simply don’t have time, and most of us don’t! We need different solutions.
My favorite cooking solution is a quality, store-bought, whole-wheat tortilla. I love my homemade tortillas, but they aren’t weeknight friendly.
You can stuff just about any combination of quality ingredients into a tortilla and have a delicious meal. For instance, these mushroom black bean quesadillas are seasoned with fresh garlic and cilantro, then cooked in the oven for a fuss-free dinner!
Variations to the Mushroom Black Bean Quesadillas recipe:
- The cheese to vegetable ratio in these quesadillas is on the healthy side. If you want something more like you get at a restaurant, you will need to pile on the cheese!
- If you’re not a mushroom fan, use this recipe as a base. Pick your favorite in-season veggie instead. Saute it, and mix in with the filling!
- I am a huge salsa fan, but too much mixed into the filling will make a soggy quesadilla. Therefore I used 1/4 cup salsa in the quesadilla, and served them with more salsa. If your salsa is thin, you may want to use less in the filling.
- 8 oz baby bella mushrooms, diced
- ½ cup onion, diced
- 8 cilantro sprigs
- 3 garlic cloves
- 1 cup black beans
- 1 cup cheddar cheese
- ¼ cup thick red salsa
- ¼ tsp each: salt, pepper, cumin, red pepper flake
- ½ a lime, juiced
- 2 large whole wheat tortillas (10 inch "burrito" size)
- Salsa, hot sauce, and sour cream for serving
- Preheat oven to 425 F.
- Combine mushrooms and onion in a large skillet over medium heat. Cook until the mushrooms have released their liquid and it has evaporated, ~5 minutes.
- Meanwhile, combine cilantro and garlic in a food processor and pulse until finely chopped. Alternatively, you can finely mince them with a knife.
- Toss cilantro mixture with black beans, cheddar cheese, salsa, spices, and juice from ½ a lime.
- Mix the mushroom mixture into the black bean mixture. Spoon half of the mixture onto one half of a tortilla on a parchment lined baking sheet. Fold the tortilla over to close. Repeat with remaining tortilla.
- Bake in the preheated oven for 10 minutes, or until the tortillas are golden brown and crispy.
- Cut into wedges and serve with salsa, hot sauce, and sour cream!
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