Mushrooms and Black Bean Quesadilla

If you're all about quick, vegetarian weeknight dinners these days then this quesadilla is for you! It uses just a handful of ingredients blitzed together in a food processor - crimini mushrooms, black beans, salsa, and a few spices. A recipe that everyone in the family will love!

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Blogger Profile: Louisa Clements

Louisa Clements is the creator of Living Lou, the destination for millennial foodies. She believes food should be simple, fresh and flavourful.

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
4 servings


3 tbsp (45 mL) canola oil, divided
8 oz (227g) package crimini mushrooms
1 19oz (540 mL) can black beans, drained and rinsed
¼ cup (60 mL) salsa
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) paprika
1 tsp (5 mL) oregano
¼ tsp (1 mL) salt
4 large tortillas
1⅓ cup (315 mL) shredded cheddar cheese


  1. Preheat oven to 425F and grease a baking sheet with 1 tbsp of canola oil.
  2. In a food processor, pulse cremini mushrooms with black beans, salsa, chili powder, cumin, paprika, oregano and salt until mixture resembles a chunky paste — you want to leave some chunks of mushrooms and black beans.
  3. Heat a large non-stick skillet over medium-high heat, add 1 tbsp of canola oil. Cook mixture, stirring occasionally until the mushrooms have cooked and the excess liquid has evaporated, about 5-7 minutes.
  4. Next assemble quesadillas. Divide mixture between 4 large tortillas, about a heaping ½ cup each and sprinkle with about ⅓ cup of grated cheese. Fold over the quesadilla, pressing down to adhere the tortilla to the cheese and place on the baking sheet. Brush tops with remaining 1 tbsp of canola oil.
  5. Bake in the centre of the oven for 10-12 minutes or until the tops of the quesadillas are browned and cheese is melted.



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