Mushroom and Black Bean Quesadillas recipe

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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
1 pinch salt and ground black pepper to taste
2 whole wheat tortillas
¾ cup shredded mozzarella cheese
2 tablespoons lime juice
¼ cup salsa, or to taste

Nutrition Info

472.1 calories
carbohydrate: 56 g
cholesterol: 27.1 mg
fat: 21.5 g
fiber: 12.6 g
protein: 23.9 g
saturatedFat: 6.4 g
servingSize: -
sodium: 1225.7 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium-high heat, saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper, saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.

  2. Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice, fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

Recipe Yield

2 quesadillas

Recipe Note

This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!

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