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.
Mushroom Black Bean Quesadillas
These oven-baked mushroom black bean quesadillas are seasoned with fresh cilantro, garlic and lime! This quick and easy meal is also hearty and satisfying! Serve with salsa and sour cream.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
- Category: Main
- Cuisine: Mexican
Ingredients
- 8 oz baby bella mushrooms, diced
- 1/2 cup onion, diced
- 8 cilantro sprigs
- 3 garlic cloves
- 1 cup black beans
- 1 cup cheddar cheese
- 1/4 cup thick red salsa
- 1/4 tsp each: salt, pepper, cumin, red pepper flake
- 1/2 a lime, juiced
- 2 large whole wheat tortillas (10 inch “burrito” size)
- Salsa, hot sauce, and sour cream for serving
Instructions
- 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 1/2 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!
This look delicious! I love mushrooms
Me too 🙂 Thanks Jenny!
I haven’t made quesadillas in the longest time–these look delicious!! <3
Thanks Farrah! I don’t make quesadillas often enough, they are so quick and easy!