Mushroom and Black Bean Quesadillas

Ingredients

• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• ½ cup chopped onion
• 1 cup rinsed and drained canned black beans
• 2 tablespoons chopped fresh cilantro
• salt and ground black pepper to taste
• 2 whole wheat tortillas
• ¾ cup shredded mozzarella cheese
• 2 tablespoons lime juice (Optional)
• ¼ cup salsa, or to taste (Optional)

Instructions

1. Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
2. Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
3. Cut quesadillas into wedges and serve with salsa.