Mushroom, Bean & Cheese Quesadilla

Ingredients

• 2 large flour tortillas
• 150 g canned black beans, drained and rinsed
• 100 g mushrooms, finely sliced
• 100 g grated melting cheese
• 1/2 tsp ground cumin
• 1 tsp neutral oil
• 1 small tomato, diced
• 1 tbsp chopped fresh cilantro or parsley
• 1 tsp lime juice
• 1 pinch salt, to taste

Step-by-Step Instructions

1. 1

   Cook the sliced mushrooms in a lightly oiled pan over medium heat for 5 to 6 minutes until tender and their moisture evaporates. Set aside.

2. 2

   Mash the drained beans with cumin and a pinch of salt. Mix the diced tomato with the herb and lime juice in a separate bowl; keep this topping off the tortilla until serving.

3. 3

   Spread half the beans over one half of each tortilla. Add half the cooked mushrooms, then scatter half the cheese over each bean layer and fold the tortillas closed.

4. 4

   Heat the oil in a wide nonstick skillet over medium heat. Cook one quesadilla for 3 to 4 minutes on each side, pressing gently, until the tortilla is golden and the cheese is fully melted. Repeat with the second.

5. 5

   Rest each quesadilla for 1 minute, then cut into wedges. Serve with the tomato topping spooned alongside so the crust stays crisp.