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Vegetarian Mushroom Quesadillas

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
2 servings
Lunch Dinner Mexican
Vegetarian Mushroom Quesadillas
Ingredients
  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 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
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons lime juice
  • 1/4 cup salsa, or to taste
Instructions
1
Heat a generous amount of olive oil in a large skillet over an elevated heat setting; cook sliced mushrooms and chopped onion in the hot oil until they acquire a light, toasted appearance, approximately 1 minute. Introduce black beans, chopped cilantro, salt, and pepper into the skillet; continue cooking until the mushrooms and onions have achieved a deep brown color, taking an additional 2 to 3 minutes.
2
Withdraw the skillet from the heat source.
3
Place a single, clean tortilla in a dry skillet; distribute half of the mushroom mixture onto half of the tortilla. Sprinkle shredded mozzarella cheese and a squeeze of lime juice over the filling; fold the tortilla over the contents to enclose. Cook in a skillet over medium heat until the quesadilla has developed a rich, golden brown color and is crispy to the touch, approximately 2 minutes per side. Transfer the quesadilla to a cutting board for further processing.
4
Repeat the process with a second tortilla.
5
Divide the quesadillas into wedges and serve alongside a tangy salsa.