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Mushroom and Black Bean Quesadilla


If, like me, you are tired of eating holiday leftovers, this is a recipe for something a little different. It is also an incredibly easy meal to pull together. Serve with a side salad or some kimchi and the toppings of your choice.


3 tbsp canola oil, divided
8 oz of crimini mushrooms
1 can black beans, drained and rinsed
¼ cup salsa
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
¼ tsp salt
4 large tortillas
1⅓ cup shredded cheese of your choice


1. Preheat oven to 425F and grease a baking sheet with 1 tbsp of canola oil.
2. In a food processor, pulse cremini mushrooms with black beans, salsa, chili powder, cumin, paprika, oregano and salt until mixture resembles a chunky paste — you want to leave some chunks of mushrooms and black beans.
3. Heat a large non-stick skillet over medium-high heat, add 1 tbsp of canola oil. Cook mixture, stirring occasionally until the mushrooms have cooked and the excess liquid has evaporated, about 5-7 minutes.
4. Assemble quesadillas by dividing mixture between 4 large tortillas (about a heaping ½ cup each) and sprinkle with about ⅓ cup of grated cheese. Fold over the quesadilla, pressing down to adhere the tortilla to the cheese and place on the baking sheet. Brush tops with remaining 1 tbsp of canola oil.
5. Bake in the centre of the oven for 10-12 minutes or until the tops of the quesadillas are browned and cheese is melted.


Source: Love Canadian Beans

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