Wild Mushroom Quesadillas with Warm Black Bean Salsa

Wild Mushroom Quesadillas with Warm Black Bean Salsa
16 Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
  • 16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
  • 12 shiitake mushrooms, thinly sliced, stems discarded
  • Coarse black pepper and salt
  • 1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
  • 4 large flour tortillas, 12 inches in diameter
  • 2 cups shredded sharp white cheddar
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 can black beans, drained
  • 1 cup frozen corn kernels
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1/2 cup smoky barbecue sauce
  • Salt and freshly ground black pepper
Nutrition
727
36% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

47% 31

Saturated

63% 13

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

29% 87

Carbs (net)

- 72

Fiber

59% 15

Sugars

- 18

Sugars, added

- 0

Protein

60% 30

Cholesterol

19% 58

Sodium

58% 1385

Calcium

57% 568

Magnesium

28% 119

Potassium

26% 1231

Iron

33% 6

Zinc

39% 4

Phosphorus

99% 694

Vitamin A

19% 173

Vitamin C

29% 26

Thiamin (B1)

47% 1

Riboflavin (B2)

60% 1

Niacin (B3)

53% 9

Vitamin B6

42% 1

Folate equivalent (total)

55% 219

Folate (food)

- 129

Folic acid

- 61

Vitamin B12

21% 0

Vitamin D

198% 30

Vitamin E

17% 3

Vitamin K

12% 15

Sugar alcohols

- 0

Water

- 278
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