Mushroom & Cheese Quesadillas with Roasted Bell Peppers
15min
15min
1
890
Chef's Note
For a time-saving tip, you can pre-roast the bell peppers and mushrooms up to 2 days in advance and store them in the refrigerator. This makes assembly much quicker on busy weeknights. The mushrooms provide a meaty texture while keeping the dish vegetarian!
Tags
Ingredients
3 medium low-carb tortillas
1 cup portobello mushrooms
1 cup bell peppers (red and yellow)
1 cup shredded Mexican cheese blend
1/2 cup black beans
1/4 cup red onion
1 tbsp olive oil
1 tsp taco seasoning
1/4 cup Greek yogurt
2 oz prepared guacamole
2 wedges lime
2 tbsp fresh cilantro
1 spray cooking spray
Instructions
- 1
Preheat oven to 400°F for roasting vegetables.
- 2
Slice 1 cup portobello mushrooms and 1 cup bell peppers into thin strips, and dice 1/4 cup red onion.
- 3
Toss vegetables with 1 tbsp olive oil and 1/2 tsp taco seasoning, then spread on a baking sheet.
- 4
Roast vegetables for 10 minutes until tender and slightly caramelized.
- 5
While vegetables roast, drain and rinse 1/2 cup black beans, then mix with remaining 1/2 tsp taco seasoning.
- 6
Heat a large non-stick skillet over medium heat and spray with cooking spray.
- 7
Place one tortilla in the skillet, sprinkle with 1/4 cup cheese, then add 1/3 of the roasted vegetables and 1/3 of the black beans.
- 8
Top with another 1/4 cup cheese and a second tortilla. Cook for 2-3 minutes until golden brown.
- 9
Carefully flip the quesadilla and cook for another 2 minutes until cheese is melted and tortilla is crisp.
- 10
Repeat with remaining ingredients to make 3 quesadillas.
- 11
Cut quesadillas into triangles and serve with 1/4 cup Greek yogurt, 2 oz guacamole, 2 lime wedges, and 2 tbsp fresh cilantro.
Nutrition Information (per serving)
890
40g
85g
45g
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