mushroom quesadillas with beans & arugula

I love a good quesadilla …especially the messy kind with lots of creamy drippy cheese making a mess on the plate.  These quesadillas are not that.    These are more like a tasty hand-held snack.  A wholesome delicious veggie-packed snack that you can feel good about.  Offer a wedge to your little ones instead of that cookie.  Or maybe just grab one for yourself instead of that cookie.

There’s really not much prep on these.  Have all ingredients gathered since the process is a rather quick one.

Take these to the next level by offering a trio of dipping choices.  The traditional sour cream and guacamole are a no-brainer.  Throw in some smoked red pepper sauce and you won’t be sorry.  Get the recipe here.

Passed the Dylan test …even though he just woke from his nap.  He calls these Mom Mom Quesadillas.

Print

mushroom quesadillas with beans & arugula

By A Hint of Rosemary

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 quesadillas

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 ounces baby portabellas, stemmed & sliced
  • 15 ounces canned cannellini beans, rinsed & drained
  • kosher salt
  • freshly ground black pepper
  • 2 ounces baby arugula
  • 3 cups grated extra sharp cheddar cheese (6 ounces)
  • 2 10-inch flour tortillas (white or wheat)
  • sour cream (for serving)
  • guacamole (for serving)
  • smoked red pepper sauce, optional (for serving)

Instructions

  1. Heat olive oil over medium heat, in a large non-stick pan of at least 10 inches in diameter.

  2. Add sliced mushrooms and cook until soft and lightly caramelized, about 4 to 5 minutes.  Lower heat and add cannellini beans.  Continue cooking for another 5 minutes until beans are softened.  Season with salt and pepper.  Remove mixture to a medium-sized bowl and gently mash beans with a fork.

  3. If necessary, wipe out pan with a dampened towel.  Lightly oil pan and reheat over medium heat.  Place one tortilla in pan and sprinkle half the cheese over the entire surface.  Spread half the arugula and bean mixture over just one-half of tortilla.

  4. Fold the tortilla in half and press down lightly.  Cook for about 1 to 2 minutes per side, until golden brown.  Transfer quesadilla to a cutting board and repeat process with second tortilla.

  5. Cut each quesadilla into four equal wedges.  Serve warm with suggested dips.

 

Leave a Comment

Your email address will not be published. Required fields are marked *