{"id":30716,"date":"2024-08-09T14:12:17","date_gmt":"2024-08-09T04:12:17","guid":{"rendered":"https:\/\/wpcodex.xyz\/2026\/boobtofood\/?p=30716"},"modified":"2024-08-09T14:12:25","modified_gmt":"2024-08-09T04:12:25","slug":"mushroom-and-black-bean-oven-baked-quesadillas","status":"publish","type":"post","link":"https:\/\/wpcodex.xyz\/2026\/boobtofood\/mushroom-and-black-bean-oven-baked-quesadillas\/","title":{"rendered":"Mushroom and black bean oven-baked quesadillas"},"content":{"rendered":"\n

These deliciously cheesy baked corn tortillas are full of fibre and protein. They are simple to make and quick to put together. You can swap out the black and cannellini\u00a0beans for chickpeas, lentils or kidney beans if you prefer.<\/p>\n\n\n

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\n Ashleigh Butler<\/span>\n <\/div>\n

Mushroom and black bean oven baked quesadillas<\/h2>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 3<\/span> tbsp<\/span> olive oil+ more for brushing<\/span><\/li>
  • 1<\/span> brown onion finely diced<\/span><\/li>
  • 4<\/span> garlic cloves finely diced<\/span><\/li>
  • 2<\/span> tsp<\/span> sea salt<\/span><\/li>
  • 1<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> tsp<\/span> ground turmeric<\/span><\/li>
  • 1 1\/2<\/span> tsp<\/span> paprika<\/span><\/li>
  • 1 1\/2<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • 1\/3<\/span> bunch of coriander stems and leaves\u00a0<\/span><\/li>
  • 150<\/span> grams<\/span> mushrooms of your choice finely diced<\/span><\/li>
  • 400<\/span> grams<\/span> can of tomatoes<\/span><\/li>
  • 400<\/span> grams<\/span> cooked black beans<\/span><\/li>
  • 400<\/span> grams<\/span> cooked cannellini beans<\/span><\/li>
  • 8-10<\/span> soft corn tortillas<\/span><\/li>
  • 1 1\/2<\/span> cups<\/span> grated cheese (roughly)<\/span><\/li><\/ul><\/div>
    Guacamole<\/strong><\/div>
    <\/div>
    • 2<\/span> avocados\u00a0<\/span><\/li>
    • 1 1\/2<\/span> tbsp<\/span> lime juice<\/span><\/li>
    • 1<\/span> tbsp<\/span> finely chopped coriander leaves<\/span><\/li>
    • 1<\/span> small<\/span> small garlic clove finely diced<\/span><\/li>
    • salt to taste<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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      Method
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      1. Preheat the oven to 190 degrees.<\/span><\/div><\/li>
      2. Saute in a medium-sized pot, the onion, garlic and salt with olive oil for about 3 minutes. Next add the ground coriander, turmeric, paprika and cumin and stir regularly to prevent it from sticking. Throw in the fresh coriander mushrooms and saute for another 3 minutes.<\/span><\/div><\/li>
      3. Add the tomatoes followed by the beans and turn down to low. Simmer for about 15 minutes stirring occasionally.<\/span><\/div><\/li>
      4. Lightly brush an oven tray with some olive oil. Lay a corn tortilla flat on the tray sprinkle half of the\u00a0tortilla with cheese and top with beans. Don\u2019t overfill them. You want to be able to fold the tortilla in half without it overflowing onto the tray.\u00a0<\/span><\/div><\/li>
      5. Repeat with all of the tortillas and lightly brush the top side with oil. Place in the oven for 10 minutes. Take the tray out and gently flip the tortillas over and bake for another 10 minutes.<\/span><\/div><\/li>
      6. Combine the guacamole ingredients in a bowl and mash the avocado with a fork and stir to combine.\u00a0<\/span><\/div><\/li>
      7. Serve with a fresh salad, a dollop of yoghurt\/sour cream and guacamole<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
        <\/div>\n

        Notes<\/h3>
        <\/div>
        To serve\u00a0<\/span>
        <\/div>\nPuree- blend tomato and bean mix and serve with guacamole or avocado<\/span>
        <\/div>\nBLW – Cut a quesadilla in half and serve with yoghurt, guacamole and simple salad\u00a0<\/span><\/div><\/div>\n
        <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        These deliciously cheesy baked corn tortillas are full of fibre and protein. They are simple to make and quick to put together. You can swap out the black and cannellini\u00a0beans for chickpeas, lentils or kidney beans if you prefer.<\/p>\n","protected":false},"author":4568,"featured_media":30699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"bwfblock_default_font":"","_searchwp_excluded":"","inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1713,1715,61,1691,1692,56],"tags":[],"age-group":[],"membership-status":[],"class_list":["post-30716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2-meals","category-3-meals","category-recipe","category-family-meals","category-lunchbox","category-member-only-recipe"],"acf":[],"yoast_head":"\nMushroom and black bean oven-baked quesadillas - Boob to Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wpcodex.xyz\/2026\/boobtofood\/mushroom-and-black-bean-oven-baked-quesadillas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom and black bean oven-baked quesadillas - Boob to Food\" \/>\n<meta property=\"og:description\" content=\"These deliciously cheesy baked corn tortillas are full of fibre and protein. 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