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VEGAN BLACK BEAN, MUSHROOM AND KALE QUESADILLAS

Quesadillas in under 30 minutes? YES! It can be done!


These quesadillas are perfect for weeknight dinners! They come together so quickly, and are very easy to make. They also make a great meatless meal as they don't compromise on flavour or texture.

The filling is:

  1. Protein packed

  2. Fibre rich

  3. A great source of complex carbs

  4. Vegan

  5. Full of flavour!


*Makes 3-4 Servings*


Ingredients:

-1 medium yellow onion, chopped finely

-4 cloves garlic, minced

-1 or 2 jalapeños, minced (depending on your spice tolerance)

-2 cups mushrooms, minced

-1 cup of shredded kale

-1 can of black beans, rinsed and drained

-2 tsp smoked paprika

-1 tbsp cumin

-1 tsp garlic powder

-1 tsp onion powder

-2 tsp chili powder

-salt and pepper to taste

-1/3 cup water

-1/4 cup of cilantro, chopped

-1/2 lime, zested and juiced


Steps:

  1. In a pan over medium heat, sauté the onions and jalapeños in a little bit of oil for about 3 minutes or until they begin looking soft.

  2. Then add the garlic and cook for a minute more.

  3. Add your minced mushrooms and a pinch of salt. This will help draw the moisture out of the mushrooms.

  4. Cook the mushrooms until the liquid has released and evaporated, about 4-5 minutes.

  5. Add the shredded kale and cook until it wilts and shrinks in size, about 2 minutes.

  6. Add the black beans, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt and pepper, and toss to combine. Let this cook for about 1 minute. We just want to wake up the spices and help them become more fragrant.

  7. Now it's time to mash! Add the water and, using the back of a wooden spoon, mash the black bean mixture. The mashed black beans will absorb the water and thicken the mixture- making it the perfect texture to fill your quesadillas.

  8. Keeping mashing until your black beans are 75% mashed. I like leaving some beans whole, for added texture.

  9. As the final step, add your cilantro, lime zest and juice and give it one final mix to combine. Do not skip this step- it adds freshness and brightness to the filling!

  10. Turn off the heat and allow it to cool slightly.

To assemble:

  1. Spread the 3-4 tbsps of the black bean mixture over half of a tortilla, then sprinkle with cheese (omit the cheese or use vegan cheese, if you're vegan)

  2. Fold the tortilla to seal in the mixture, and then place in a clean, hot pan. Place another pan on top to weigh it down. No extra oil is needed- you are just toasting the tortilla and melting the cheese.

  3. Let the tortilla toast for about 2 minutes, then flip and repeat. Let it toast on the other side for 2 minutes.

  4. Set the toasted tortilla on a cooling rack as you continue making the others. This step is KEY- if you put them on a plate, you'll be left with soggy quesadillas that fall apart!

  5. Once you've assembled all the quesadillas, slice and serve! My favourite was to eat them is to dunk them in salsa, sour cream and guac!

Enjoy! If you tried the recipe- share your photos with me on Instagram @honeyletseat!


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