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!

INGRIDIENT

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)

DIRECTION

Step: 1

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.

Step: 2

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 FACT

Per Serving: 472 calories; protein 23.9g; carbohydrates 56g; fat 21.5g; cholesterol 27.1mg; sodium 1225.7mg.

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