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.
Allergen Note: Contains milk.
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.
In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes.
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.
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.