These homemade vegetarian quesadillas combine mushrooms, kidney beans, sweet corn, and melted cheddar cheese for a delicious, satisfying meal. Try them for lunch, dinner, or as an appetizer to share with friends and family!
Ingredients4 quesadillas
Tortillas
- 2 cups all-purpose flour
- ½ cup warm water
- 2 tablespoons olive oil
- 1 pinch salt
Filling
- 5 oz button mushrooms
- 1 red onion
- 1 cup canned red kidney beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- Olive oil
Directions
1
Combine the flour, salt, warm water, and olive oil in a bowl. Knead for about 5 minutes, until the dough is smooth and pliable. Form into a ball and let rest for 10 minutes.
2
Wash the mushrooms and slice them. Peel and thinly slice the red onion. Sauté together in a skillet with a drizzle of olive oil for about 7–8 minutes. Add the drained and rinsed kidney beans and the drained corn. Season with salt and pepper, stir to combine, and set aside.
3
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into thin rounds.
4
Cook the rounds one at a time in a hot skillet for 1–2 minutes per side.
5
Top one tortilla with the vegetable mixture and some cheddar cheese. Cover with a second tortilla and cook in a skillet for a few minutes, flipping once, until the cheese is melted and the quesadilla is golden brown.
6
Cut each quesadilla into 8 wedges and serve warm, topped with sliced green onions if desired.
Happy cooking 🥰 ☀️
