Mushroom Quesadillas with Cilantro Salsa

Mushrooms make quesadillas just a little more meaty. Meld it all together with a gooey cheese, and top with creamy avocado slices and a fresh herb salsa.

What You Get

Shredded cabbage

Lime

Avocado

Cilantro

Black beans

Corn tortillas

Shredded jack cheese

Cooked mushrooms

Cilantro salsa

What You’ll Need

Salt

Olive or canola oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

In a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Cut the remaining ½ lime into wedges for serving. Peel, pit, and slice the avocado. Pick a handful of cilantro leaves and toss the stems. Set aside.

Step 2

In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes.

Step 3

Take 6 of the tortillas, the jack cheese, and the cooked mushrooms and set them out on the counter. In a frying pan over medium heat, warm 1 teaspoon olive oil. Add a tortilla and top with about ½ cup of the cheese and a third of the mushrooms. Layer another tortilla on top and cook until the cheese starts to melt, 2 to 3 minutes. Flip and continue to cook until crisp, 2 minutes longer. Transfer the quesadilla to a cutting board. Return the pan to the heat, add a drizzle of oil if necessary, and repeat until you’ve made 3 quesadillas.

Step 4

Cut the quesadillas into quarters and transfer to plates. Drizzle with the cilantro salsa and top with the sliced avocado and a few cilantro leaves. Serve warm, with the lime wedges for squeezing, and the cabbage slaw and warm beans on the side.

Contains: milk.