One of my favorite quick and simple dinners is this quesadilla with mushrooms and black beans. I came up with this dish while rummaging through my cupboard in quest of a fresh, easy, and nutritious dinner. This recipe is one of my favorites since there are so many options and adaptations!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 quesadillas |
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)
Instructions
- 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.
- You may use any cheese in this recipe, and anything can be added to spice the recipe up! My favorite additions are corn, chicken, green chiles, tomatoes, yellow, orange, or red peppers, zucchini, and even black olives.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 13 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 1226 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is really a base list of ingredients to build your own vegetarian quesadilla. I think of quesadilla as Mexican in flavor and other than the salsa there was not any Mexican flavor. You really shouldn’t heat cilantro; it will lose all its’ flavor, which it did since I followed the recipe exactly. I would recommend adding some dried cumin and coriander to the mushroom bean mixture when heating, then toping with salsa, sour cream, and fresh cilantro. There are many ways to adapt this recipe to your own tastes so you should give it a try. I did like the mix of black beans and mushrooms, they just needed some spices to liven them up.
Finally! A quesadilla recipe that doesn’t have you using oil or butter in the pan to heat it. You never use oil or butter to heat tortilla shells. A plain pan, griddle, or even rotate them on top of your toaster. You’re supposed to be heating/toasting them not frying them. Unless you are making chimichangas 😉
My husband and I loved this quesadilla. I used Mexican blend cheese instead of mozzarella and added some grilled chicken. Will definitely be making this again.
Didn’t work out for me.
Worth buying mushrooms to complete the dish. Use any cheese that melts and add southwestern spice
Delicious, made for a late lunch today. Used pinto beans that I cooked in a crock pot for another recipe. This was so good and easy. Served them with chopped onion, salsa, queso, guacamole and pickled jalapenos. My family really enjoyed. Will make again.
Great recipe. Made it as stated only with the addition of corn and jalapenos. Served it with salsa and sour cream. Delicious.
Frankly, I was amazed how delicious this was. Added chopped tomatoes, used Colby Jack cheese and Mrs. Dash tomato, basil, garlic instead of salt & pepper. Forgot to dip in salsa, but didn’t matter!
Fantastic! I have never put mozzarella on my quesadillas— it was excellent. I only added some salsa and used a little garlic aioli for dip. Thank you!
Simple and very tasty. I should add that I haven’t made the tortilla part yet, just the filling, but boy is it good! I added a chopped scallion to the onions (had one and needed to use it) and a bit of garlic powder and cumin (because I love those flavors). The folks at work will be jealous!
I loved this! I made it exact, except I used smaller tortillas, so it made 4 instead of 2. It was delicious. I had a side of corn on the cob (from which I got an easy way to get the husk off from this website). It paired perfectly. I will definitely make this again!
Loved it.. Added corn and shredded carrots
A great blend of flavors with the mild creaminess of the melted mozzarella cheese allowing the flavor of the black beans to come through.