- Average
- Average budget
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Ingredients
- 15 ounce can of black beans
- 4 ounce can of diced green chilies
- 8 ounces pre sliced baby portabella mushrooms
- 1/4 cup light mayonnaise
- 2 tsps minced jalapeños (from a jar of jalapeño slices)
- 2 tsps jalapeño juice
- 3/4 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp garlic powder
- dash of salt
- 1 cup of reduced fat cheese
- 4 large tortilla shells
Preparation
Step 1
Heat the beans (with their liquid), half the can of chilies, a dash of cumin, a dash of garlic powder, and a dash of salt over low heat while making the quesadillas.
Sauté the mushrooms over medium heat until soft, remove and set off to the side.
While the mushrooms are cooking, mix together the mayonnaise, jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Spread some over each of the tortillas.
Working with one tortilla at a time, place it on a large skillet and add a sprinkling of cheese, some of the sautéed mushrooms, and a little more cheese on one half. Fold it over, let it crisp up, and then flip.
Repeat with all four quesadillas.