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 AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
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
WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 quesadillas
Number Of Ingredients 16
Steps:
- Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
- Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
- Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
- Cut each quesadilla into wedges and serve with warm salsa for topping.
VEGAN BLACK BEAN QUESADILLAS
These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!
Provided by DownHomeCitySisters.com
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
- Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
- Heat olive oil in a skillet over medium-high heat.
- Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
- Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
- Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 85.6 g, Fat 5.8 g, Fiber 15.6 g, Protein 23.2 g, SaturatedFat 0.9 g, Sodium 616.4 mg, Sugar 1.2 g
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