A favorite quick weeknight vegetarian dinner. Mushrooms and cheese are excellent sources of vitamin D, the sunshine vitamin, necessary for calcium absorption and building strong bones. Most people today are not getting enough vitamin D.
Serve with our Mexican Tomato Soup if you like to dip.
- Cook Time
- Prep Time
- 1 onion, thinly sliced
- 1 pound portobello mushrooms, thinly sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped cilantro
- 1 (16-ounce) can refried black beans
- 9 (8-inch) whole-wheat tortillas
8 ounces Tnuva Cheddar cheese, shredded(about 2 cups)
1. Preheat the oven to 400°F. Line three baking sheets with baking paper.
2. Place onions and mushrooms on one of the prepared baking sheets.
3. Drizzle with oil, chili powder, salt, and pepper and toss to coat.
4. Roast at 400°F for 20 minutes, tossing halfway through.
5. Remove from the oven and mix in cilantro. 6. Lay out tortillas on the remaining two prepared baking sheets.
7. Divide beans evenly and spread on one side of each tortilla.
8. Top with cheese and mushroom and onion mixture.
9. Fold over tortillas to enclose filling.
10. Bake at 400°F for about 20 minutes or until just browned.
11. Cut each quesadilla into 4 triangles.
Gluten Free: Swap brown rice for whole-wheat tortillas. Layer rice, beans, and mushroom and onion mixture. Top with cheese and bake until melted.
- Serving Size: 6
- Calories: 460
- Carbohydrate Content: 43 g
- Cholesterol Content: 37 mg
- Fat Content: 24 g
- Fiber Content: 11 g
- Protein Content: 20 g
- Sodium Content: 1286 mg
- Sugar Content: 4 g