My go-to fast food order in high school was 2 chicken quesadillas from Taco Bell. Their quesadillas were so good because they had this creamy sauce inside that really amped up the flavor. Since my days of fast food chain dining are over, this is my attempt at recreating my old favorite and I think I nailed it! I love adding mushrooms to quesadillas, but you could easily skip them and just make it a basic bean (or chicken) and cheese filling because it’s really all about that taco sauce.
Ingredient Highlight
Mushrooms! Are one of my favorite ingredients to add to vegetarian dishes because they have a meaty texture and an umami-rich flavor. They’re a great source of minerals like selenium, potassium and zinc and are also high in B vitamins.
Servings 6
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 lb mushrooms, woody stems trimmed off, roughly chopped (about 5 cups)*
- 2 cloves garlic, chopped
- 1 tsp kosher salt, divided
- 2 (15 oz) cans black or pinto beans, drained and rinsed
- 3 cups shredded cheddar cheese, divided
- 4 large or 8 small/medium whole wheat or regular flour tortillas
- Cilantro (optional)
For the taco sauce:
- 1 cup plain Greek yogurt
- ¼ cup chopped pickled jalapenos
- 2 tbsp pickled jalapeno juice
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- *I used baby bella mushrooms, but any mushroom will work. You can chop by hand or pulse them in a food processor or blender.
- Note: ~ instructions for filling tortillas are for large tortillas. If using a small or medium sized tortilla, adjust accordingly (for example, you would only add ¼ cup cheese, then ½ cup filling, then another 2 tbsp on top of that). You can also just use your judgment with how much filling/cheese you want to add. It will be enough for 4-6 people depending on your appetite!
Instructions
- In a large skillet over medium-high heat, warm the oil. Add the mushrooms and spread out into an even layer. Let cook, undisturbed, for 5 minutes. Give them a stir and cook for 2-3 more minutes, or until deeply browned in spots.
- Add the garlic and ½ teaspoon salt and cook for 30 seconds. Stir in the beans and remaining ½ teaspoon salt and cook for 1 more minute. Transfer to a bowl.
- In a small bowl, whisk together all of the taco sauce ingredients until combined.
- Lay out your tortillas and spread about ½ cup of cheese on half of the tortilla. Spread about ¼ of the mushroom bean mixture (about 1 cup) on top of the cheese, then sprinkle another ¼ cup cheese on top. Fold the naked half over the filled half into a half moon shape. Repeat with remaining 3 tortillas, cheese, and filling.
- Wipe out the skillet and place it over medium heat. Add a thin layer of oil and once the oil is shimmering, swirl it to coat the pan or use a brush to spread it around. Place one or two tortillas in the pan, gently press with your spatula, then cook for 3 minutes or until golden brown. Flip and repeat.
- Repeat this until all of your quesadillas are cooked. Slice them into triangles and serve sprinkled with some cilantro (if using) and taco sauce on the side.
Items you can prep ahead (optional)
- Roughly chop 1 lb mushrooms (about 5 cups)
- Chop 2 cloves garlic
- Grate 3 cups cheddar cheese
- Chop ¼ cup pickled jalapeno
- Make the taco sauce
Substitutions:
- To make vegan, use a vegan cheese alternative or skip the cheese. If skipping the cheese, use a fork to mash up your beans so that they don’t fall out of the tortilla. Use a vegan yogurt alternative for the taco sauce or try mashing up 1 cup worth of avocado in place of the yogurt.
- To make gluten free, use a gluten free tortilla. I love the Siete Foods brand Cassava Tortillas!
- Skip the mushrooms or use any other veggie in their place.
- Use shredded or cooked ground chicken instead of beans.
- To replace pickled jalapenos, add 2 tbsp pickle juice and finely chopped pickles.
Storage:
- Store leftover quesadillas in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
- Store leftover taco sauce in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Warm up your quesadillas in a skillet until the cheese is nice and melty.
- If you prepped the filling ahead or are using leftovers, warm it up in the microwave before assembling – this will help everything melt and get warm faster.
- Leftover filling is delicious on top of rice for a Mexican-style rice bowl , tossed into a salad, or served with eggs and salsa.
leave your comments!