Description
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!
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 (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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2