Ingredients
2
2 servings
- •2 tablespoons olive oil
- •1 cup sliced fresh mushrooms
- •0.5 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
- •0.75 cup shredded mozzarella cheese
- •2 tablespoons lime juice
- •0.25 cup salsa, or to taste
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.
Nutritional Facts
Per 2 servings
- Calories: 472
- Carbohydrate: 56g
- Fat: 22g
- Fiber: 13g
- Protein: 24g
- Sugar: 4g
Related Recipes
Black Bean and Sweet Potato Quesadillas
Black Bean and Corn Quesadillas
Sweet Potato-Black Bean Quesadillas
Black Bean Lasagna
Black Bean-Mushroom Happy
Bean Quesadillas
Black Bean and Corn Salsa
Black Bean Lasagna II
Quick Black Bean Chilaquiles
Vegan Black Bean Quesadillas
Black Bean Tacos
