Mexican is one of my favourite cuisines and these mushroom, zucchini & black bean quesadillas are a prime example of why! They are so quick and easy to make, super delicious and fairly healthy too! Yum!
Ingredients List
- 2 cloves garlic
- 300g mushrooms
- 1 medium zucchini
- Can of black beans
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 cup baby spinach
- Tortillas
- 1/2 cup cheese
- Fresh coriander
Steps
- Preheat oven to 220C
- Mince the garlic and slice the mushrooms
- Halve the zucchini then cut into small pieces
- Heat some oil in a fry pan and cook the garlic for 30 seconds then add the mushrooms and stir through. Cook for 5 minutes, until the mushrooms have released their liquid
- Add the zucchini and stir through, cooking for 3-4 minutes
- Drain and rinse the black beans and add to the fry pan, along with the spices, stirring to coat everything
- Cook for 3-4 minutes, then add the spinach and cook for a further minute
- Spoon the mixture onto half the tortillas, leaving a space around the edge and pressing down
- Place the quesadillas on a lined baking tray, sprinkle with cheese and bake for 15 minutes – until slightly browned and the cheese has melted
- Sprinkle with fresh coriander and enjoy!
I prefer baking my quesadillas as it means I can do a few at once, as well as not needing to add more oil into the mix, but if you prefer you can cook them in a frypan or even under the grill.
These mushroom, zucchini & black bean quesadillas make a perfect light dinner or a delish weekend lunch option (or both!) and even better you can prepare the mushroom mix in advance and just cook the quesadillas as you need them. So good!
I like to serve mine with some of my go-to guacamole as well as a big pile of spinach, making it a filling, complete meal that is pretty darn healthy. This time I even used wholemeal tortillas so they score extra points on the health front!
Have you made mushroom, zucchini & black bean quesadillas before?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Shari from GoodFoodWeek
October 9, 2016 at 7:13 am (8 years ago)I love quesadilias! These look right up my alley. Thanks for sharing this recipe 🙂
Shari from GoodFoodWeek recently posted…Recipe: Almond milk and sour cherries porridge
I Spy Plum Pie (admin)
November 1, 2016 at 4:03 pm (8 years ago)Aren’t quesadillas the best!
Vicki @ Boiled Eggs & Soldiers
October 10, 2016 at 10:18 pm (8 years ago)I’m a big quesadilla fan. These look great and thank you for sharing with YWF too.
Vicki @ Boiled Eggs & Soldiers recently posted…Your Weekly Feed # 71
I Spy Plum Pie (admin)
November 1, 2016 at 4:04 pm (8 years ago)I do love me a quesadilla!
Jayne
October 11, 2016 at 8:59 am (8 years ago)I love quesedilas but never make them at home for some reason! This recipe sounds perfect for the next mexican feast!
Jayne recently posted…SWEET POTATO BLACK BEAN BOWLS
I Spy Plum Pie (admin)
November 1, 2016 at 4:05 pm (8 years ago)They’re so much easier than you’d think, particularly when you bake them!
Kim @zonktdesigns
October 11, 2016 at 1:38 pm (8 years ago)I’m not going to lie, you pretty much had me at the 1st word. lol… mushroom LUV
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I Spy Plum Pie (admin)
November 1, 2016 at 4:05 pm (8 years ago)I’ve become such a big mushroom fan lately!
Kelsey
May 12, 2021 at 12:16 pm (3 years ago)I like the base of this recipe, however, found the filling to be underseasoned. I added salt and lemon juice. Half the quesadillas I did with cheddar, and the other half with goat cheese and fresh basil. Both were good 🙂