Mashed Bean Portobello Quesadillas


1 can black or pinto beans, drained and rinsed
extra virgin olive oil
3 medium portobello mushrooms, roughly chopped
1 box of button mushrooms, roughly chopped
1/2 medium sized red onion, thinly sliced
1 clove of garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
kosher salt and freshly ground pepper
2 cups shredded cheddar
1 package whole wheat tortillas
Cilantro, roughly chopped


1. Rinse and drain black/pinto beans. Pour into a medium bowl and, using a fork, mash them to a spreadable consistency. Set aside.

2. In a large skillet heat a tablespoon of olive oil over medium high heat, coating pan. Saute all mushrooms, red onion and garlic until tender. Add in cumin, oregano and balsamic vinegar. Cooking for another minute or two, until fragrant. Season to taste with salt and freshly ground pepper. Take off heat and set aside.

3. Heat a second skillet over medium high heat with a tablespoon of oil coating pan while you assemble your quesadillas.

4. To assemble quesadilla-- Take one whole wheat tortilla and spread with mashed beans. Leave 1 inch border along edges to prevent contents from spilling out as the cook. Top beans with portobello mix and cheddar. Sprinkle with cilantro. Top with second tortilla. Repeat process with remaining ingredients.

5. Cook in hot skillet on both sides until cheese is melted and tortillas is golden brown.

6. Remove from pan, place on a cutting board and slice into wedges. Serve with salsa or guacamole for dipping.

This recipe is courtesy Alison Bickel at This Homemade Life.