A tasty twist on a Tex-Mex classic.
Choose a variety of mushrooms (honestly, I don’t know mushrooms well enough to even know what kinds I have here – I just grabbed whatever the store had to offer).
Chop the mushrooms and sautee them in some olive oil.
Once cooked, remove the mushrooms from the pan. Add more olive oil to the pan and lay a tortilla flat in the pan. Top the tortilla with shredded cheese (sharp white cheddar is a good option).
On a side note, I tried using Sheeze vegan cheese and was not impressed; I would not reccomend it.
Add mushrooms over the cheese and cover with another tortilla. Flip the quesadilla in the pan and let cook for about 1 more minute.
Remove the quesadilla from the pan and cut into quarters (once slightly cooled).
I served mine with a side of black beans, to which I added chopped tomato and jalapeno.
Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.