Ingredients

• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 0.5 cups chopped onion
• 1 cup rinsed and drained canned black beans
• 2 tablespoons chopped fresh cilantro
• salt and ground black pepper to taste
• 2 whole wheat tortillas
• 0.75 cups shredded mozzarella cheese
• 2 tablespoons lime juice , Optional
• 0.25 cups salsa , Optional

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
2. 2 Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
3. 3 Cut quesadillas into wedges and serve with salsa.

Nutrition per serving