Black Bean And Mushroom Quesadillas Recipes

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WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA



Wild Mushroom Quesadillas with Warm Black Bean Salsa image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 quesadillas

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
12 shiitake mushrooms, thinly sliced, stems discarded
Coarse black pepper and salt
1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
4 large flour tortillas, 12 inches in diameter
2 cups shredded sharp white cheddar
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup smoky barbecue sauce
Salt and freshly ground black pepper

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



Spinach, Mushroom, and Black Bean Quesadillas image

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

1 (15 1/2 ounce) can black beans, drained and rinsed
1 tablespoon olive oil
1/2 cup minced red onion
2 garlic cloves, minced
2 cups sliced white mushrooms
4 cups fresh Baby Spinach
salt
fresh ground black pepper
4 (10 inch) flour tortillas
canola oil or grapeseed oil, for frying

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

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