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!
Find it online: https://www.alisonsallspice.com/mushroom-black-bean-quesadillas/