Mushroom Quesadillas with Taco Sauce
Servings 6
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!
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
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.
Notes
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.