mushroom quesedillas on plate
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5 from 1 vote

Mushroom quesedillas

These mushroom quesedillas are really easy to make, full of flavor and are perfect as a snack or light lunch.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Mexican
Keyword: mushroom quesedilla, vegetarian quesedilla, vegetarian snack
Servings: 4 folded quesedillas
Calories: 251kcal
Author: Caroline's Cooking


  • 1/2 onion
  • 160 g portobello mushroom 1 large
  • 30 g spinach 1 cup, packed
  • 1 tbsp vegetable oil
  • 4 tbsp black beans 1/4 cup
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 95 g grated cheddar 1 cup
  • 4 tortillas corn or wheat


  • Dice the onion into a small dice and dice the mushrooms (I often cut in roughly 1/4in slices then cut from there). Remove any tough stems from the spinach and break up larger leaves.
  • Warm the oil in a small-medium skillet over a medium heat and fry the onion until it softens, a couple minutes. Add the mushrooms, turning up the heat if needed so any liquid evaporates as they cook. 
  • Once the mushrooms have softened, add the spinach, black beans, cumin and paprika. Cook, stirring, a minute until the spinach wilts. Remove everything from the pan onto a plate.
  • Warm one tortilla at a time in the pan, turn over after a minute then sprinkle over 1/4 cup of cheese. Put 1/4 of the mushroom mixture on one half of the tortilla, fold it over and cook briefly to get a slight crisp on the outside, or at least just to have the cheese fully softened. Repeat with the rest of the tortillas and filing.


Note - I use 8 inch tortillas for this, but you can use larger and make more filling accordingly (the above will probably fill 2-3). You can use corn or wheat tortillas - I used corn as that's what I had, but wheat ones will be a bit firmer and so less messy when you eat. 


Calories: 251kcal | Carbohydrates: 22g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 363mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 20.2% | Vitamin C: 3.8% | Calcium: 21.8% | Iron: 10.4%