1 pack of whole grain tortillas
1 pack of shredded Mexican blend cheese or your favorite vegan cheese
2 cups sliced cremini mushrooms
¼ cup of diced onion
¼ cup diced bell pepper (pick your favorite, mine is green!)
½ a jalapeño diced (if you like spice)
1 can of low sodium black beans
1 Tbsp. of olive oil
Square skillet pan to warm up tortillas
Medium-large pan to sauté vegetables
Dice your mushrooms, onion, bell pepper and jalapeño pepper. Add 1 tbsp of olive oil to a pan and sauté your vegetables for about 5 minutes until onions become translucent. Meanwhile, turn on your square skillet pan to medium heat (or whichever pan you are using for your tortillas).
Drain and rinse the can of black beans. Add to the vegetables, mix all together and set aside.
Place 2-3 tortillas on your already warm skillet/pan, add a handful of cheese.
Add some of your vegetable and black bean mix on top of the cheese.
After about 5 minutes, fold the tortilla in half to close it.
Wait about 2 minutes and then flip your quesadilla now (hooray!) to the other side.
After about another 2-3 minutes put your quesadilla aside and top with fresh guacamole or salsa and enjoy!