Black Bean And Mushroom Quesadillas Recipes

MUSHROOM AND BLACK BEAN QUESADILLAS

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.

BLACK BEAN AND MUSHROOM QUESADILLAS WITH AVOCADO CREMA RECIPE

Steps:

• In a food processor or blender, combine the sour cream, cilantro, avocado, lime zest and juice and season with salt and pepper. Process until smooth then taste and adjust seasoning accordingly. Transfer the avocado crema to a bowl, cover tightly with plastic wrap and chill until ready to use.
• Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the mushrooms, garlic and onions, and cook, stirring often, until just beginning to brown, about 10 minutes. Stir in the beans, season with salt and pepper and cook until warmed through, about 1 minute. Transfer the vegetables to a bowl and keep warm. Wipe the skillet clean with paper towels.
• Return the skillet to medium-low heat. Place one tortilla on the dry skillet and cook for about 20 seconds per side to make it pliable. Sprinkle ¼ cup cheese onto one half of the tortilla. Top with about one-quarter of the mushroom-bean mixture and then sprinkle with another ¼ cup of cheese.
• Fold the tortilla over to create a half-moon and cook the quesadilla until the cheese is melted through and the tortilla is golden brown and crisp on both sides, 1 to 2 minutes per side. Transfer the quesadilla to a cutting board, tent with foil to keep warm, and repeat with the remaining tortillas, cheese and mushroom-bean mixture to make three more quesadillas.
• Slice each quesadilla into quarters and transfer to a serving plate. Serve with the avocado crema on the side.

BLACK BEAN AND MUSHROOM QUESADILLAS

Steps:

• To make the Salsa: 1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld. To make the Quesadillas: 2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste. 3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up. 4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.

BLACK BEAN AND MUSHROOM QUESADILLAS

Steps:

• To make the Salsa: 1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld. To make the Quesadillas: 2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste. 3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up. 4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.

WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA

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.

SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS

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.