Mushroom and Black Bean Quesadillas
Author: Chick and Her Cheese
Serves: 4
- 8 flour tortillas, soft taco size
- 2 cups shredded cheddar cheese
- 10 oz Crimini mushrooms (or baby bellas)
- 2 cloves of garlic
- ½ cup black beans
- Garlic Powder
- Onion Powder
- Chili Powder
- Sriracha Mayo*
- 8 tbls Sour Cream (optional)
- Finely chop the mushrooms and mince the garlic
- Heat a medium skillet over med-high heat and add the mushrooms
- Once all the water has cooked out of the mushrooms add a dash of olive oil and the minced garlic
- Then add a sprinkle of each garlic, onion, and chili powder (if you like things really spicy then add more chili powder) and cook for 2 more mins
- Lay four tortillas out and spread a ¼ cup of cheese on each making sure to cover up to the edges
- Evenly divide the mushrooms and black beans over the cheese
- Add Sriracha Mayo as desired
- Then add 2 tbls of cheese on top of each and top with another tortilla
- Heat olive oil in a skillet over med-low heat, once hot add the first quesadilla
- Cook 5 mins per side until golden brown and cheese is melted
- Wait 3 mins before cutting into quarters
Serving size: 1 Quesadilla plus 2 tbls sour cream Calories: 649 Fat: 35.9 Saturated fat: 19 Carbohydrates: 58.6 Sugar: 4.4 Protein: 26.2 Cholesterol: 84
Recipe by Chick and her Cheese at https://chickandhercheese.com/mushroom-and-black-bean-quesadillas/
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