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!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 quesadillas
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Cook's Notes:

Any type of cheese can be used for this recipe! Anything can be added to this recipe to spice it up! Some of my favorite additions are corn, chicken, green chiles, tomatoes, yellow, orange, or red peppers, zucchini, and even black olives.

Nutrition Facts

472 calories; protein 23.9g; carbohydrates 56g; fat 21.5g; cholesterol 27.1mg; sodium 1225.7mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
04/08/2020
Delicious, made for a late lunch today. Used pinto beans that I cooked in a crock pot for another recipe. This was so good and easy. Served them with chopped onion, salsa, queso, guacamole and pickled jalapenos. My family really enjoyed. Will make again. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2020
Delicious, made for a late lunch today. Used pinto beans that I cooked in a crock pot for another recipe. This was so good and easy. Served them with chopped onion, salsa, queso, guacamole and pickled jalapenos. My family really enjoyed. Will make again. Read More
Rating: 4 stars
04/11/2016
Loved it.. Added corn and shredded carrots Read More
Rating: 5 stars
05/18/2019
Fantastic! I have never put mozzarella on my quesadillas it was excellent. I only added some salsa and used a little garlic aioli for dip. Thank you! Read More
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Rating: 4 stars
11/11/2015
A great blend of flavors with the mild creaminess of the melted mozzarella cheese allowing the flavor of the black beans to come through. Read More
Rating: 5 stars
09/16/2018
Simple and very tasty. I should add that I haven t made the tortilla part yet just the filling but boy is it good! I added a chopped scallion to the onions (had one and needed to use it) and a bit of garlic powder and cumin (because I love those flavors). The folks at work will be jealous! Read More
Rating: 5 stars
03/30/2020
Great recipe. Made it as stated only with the addition of corn and jalapenos. Served it with salsa and sour cream. Delicious. Read More
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Rating: 5 stars
05/25/2016
I loved this! I made it exact except I used smaller tortillas so it made 4 instead of 2. It was delicious. I had a side of corn on the cob (from which I got an easy way to get the husk off from this website). It paired perfectly. I will definitely make this again! Read More
Rating: 5 stars
07/20/2019
Frankly I was amazed how delicious this was. Added chopped tomatoes used Colby Jack cheese and Mrs. Dash tomato basil garlic instead of salt & pepper. Forgot to dip in salsa but didn't matter! Read More
Rating: 5 stars
03/01/2021
Worth buying mushrooms to complete the dish. Use any cheese that melts and add southwestern spice Read More