Mushroom and Black Bean Quesadillas


  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 cup rinsed and drained canned black beans
  • 2 tablespoons chopped fresh cilantro
  • Salt and ground black pepper to taste (optional)
  • 2 whole wheat tortillas
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons lime juice (optional)
  • 1/4 cup salsa, or to taste (optional)


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.

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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.