MUSHROOM AND BLACK BEAN QUESADILLAS
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!
Provided by Stefanie
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
- Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g
BLACK BEAN SALSA
Steps:
- Combine all ingredients in a decorative bowl. Serve with tortilla chips.
WILD MUSHROOM QUESADILLAS
You don't have to use wild mushrooms, of course, but if you can get chanterelles - oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
Provided by Kim Severson
Categories brunch, dinner, lunch, quick, appetizer, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
- Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
- Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
- Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS
Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the black beans in a medium bowl and coarsely mash them; set aside.
- In a small skillet, heat the olive oil over medium heat.
- Add the onion and garlic and cover and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook, uncovered, until softened.
- Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
- Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
- To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
- Fold the top half of the tortillas over the filling and press lightly.
- In a large skillet, heat a thin layer of oil over medium heat.
- Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
- Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
- Serve immediately.
Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1
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