How to Make Mushroom and Black Bean Quesadillas - A Step-by-Step Guide

When it comes to quick and satisfying weeknight dinners, few things are as easy and delicious as a quesadilla. These versatile Mexican-style grilled cheese sandwiches can be made with a variety of fillings, but one of our favorites is the combination of mushrooms and black beans. The earthy flavor of the mushrooms pairs perfectly with the creamy texture of the black beans, creating a filling that is hearty and savory.

One of the best things about this recipe is that it comes together ...

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Ingredients

  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms
  • ½ cup chopped onion
  • 1 cup rinsed and drained canned black beans
  • 2 tablespoons chopped fresh cilantro
  • salt and ground black pepper to taste
  • 2 whole wheat tortillas
  • ¾ cup shredded mozzarella cheese
  • 2 tablespoons lime juice (Optional)
  • ¼ cup salsa, or to taste (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 2
  • Yield: 2 quesadillas

  • 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.
  • 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.
  • Cut quesadillas into wedges and serve with salsa.
  • Nutrition

    472 cal.

    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 27mg
    • Sodium: 1226mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 13g
    • Total Sugars: 4g
    • Protein: 24g
    • Vitamin C: 13mg
    • Calcium: 410mg
    • Iron: 4mg
    • Potassium: 853mg