Mushroom and blackbean quesadilla

Name: Mushroom and blackbean quesadilla
Prep time: 2 min
Cook time: 30 min
Total time: 32 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 2 Onions, finely chopped; 1 teaspoon salt; 100 g Mushrooms, thinly sliced; 1 Red pepper, finely sliced; 400 g Blackbeans, drained; 6 Tortillas; 0 Cheddar cheese or vegan alternative like Violife

[[ recipeID=recipe-8lhqpeen0, title=Mushroom and blackbean quesadilla ]]

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Heat the vegetable oil in a wok or frying pan on a medium-high heat for 30 seconds add the onions and sprinkle over your teaspoon club spice mix along with the salt. Stir fry the spices and onions for 3 minutes
Add the mushroom and peppers, and fry a further 3 minutes on the same medium-high heat. Stirring continuously to prevent your filling from sticking to the bottom of the pan or burning
Remove from the heat and stir through the black beans
Place one tortilla into a large non-stick frying pan flat on a medium heat
Sprinkle approximately 25 g of the cheese onto half of the tortilla, and spoon 1/6 of the mushroom, black bean, pepper and onion mixture on top. Finish with a further 25 g of cheese sprinkled on top of the filling and fold over the other half of the tortilla
Heat for a minute and a half on each side, until the tortilla is browned and the cheese has melted. Remove from the pan and keep warm
Repeat steps 4-6 five more times, so all tortillas are used
Cut the quesadillas into 3 segments each and serve hot. You could serve with guacamole, soured cream or salsa, and a side salad

Notes

Quesadillas are quick, easy, and full of flavour. Our vegetarian blackbean and mushroom quesadillas are no exception! Whip them up in no time with your spice kit.

Mushroom and blackbean quesadilla

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