On my list of budget friendly plant based foods, you will find the suggestion of a Mushroom and Onion quesadilla. This has become one of my favorite meatless meals because I absolutely love mushrooms and onion and putting them on a warm tortilla and pressing them into a quesadilla just makes them 10 times better! It’s a simple recipe and the seasonings can be adjusted as you please. So grab those mushrooms, onions, beans, and tortillas and let’s get cooking!
2 cups button mushrooms – rinsed and sliced
1 cup onion – diced
2 cloves of garlic – chopped
1 12oz-16 oz. can black beans – rinsed
2 Tablespoons olive oil (or 2 Tablespoons Margarine)
1 tsp salt
1 tsp pepper
2 tsp oregano
1 tsp cayenne (optional)
2 tsp thyme
8 – 10 tortillas (we used between 6” and 8” tortillas which were the fajita or soft taco size)
- In a large skillet, heat oil over medium heat.
- Add in garlic, onion, mushrooms, seasonings and cook over medium heat until onions are translucent and mushrooms are tender.
- Add in can of black beans and mix with mushroom and onion mixture until thoroughly heated (2-3 minutes).
- Fill the tortillas with the mushroom and onion filling with a little cheese and press them in a panini press for a tasty meatless quesadilla. You can also press them in the pan using a brick covered in foil to get the desired toasting on the tortilla…. or just serve over warm tortillas.