Portobello and Avocado Quesadillas
Prep Time
20 min prep time
Number of Servings
4
Ingredients
  • 5 oz portobello mushrooms
  • 2 Tbsp coconut or olive oil
  • 2 tsp soy sauce
  • 2 tsp maple syrup
  • 1 tsp apple cider vinegar
  • Sea salt
  • 2 avocados, pits removed and flesh scooped out
  • [q:1/2] can black beans, rinsed and drained
  • 8 tortillas
  • 1 lime, quartered
  • 1 handful of parsley, leaves picked and finely chopped (optional)
  • [q:1/2] cup grated Cheddar cheese
  • 4 Tbsp plain unsweetened Greek yogurt
  • Magic Green Sauce, optional (recipe follows)
Directions
  1. Clean and slice mushrooms and chop stems. Heat oil in a frying
  2. pan (skillet) and add mushrooms. Sauté for a couple of minutes on each side, and then add soy sauce, maple syrup, and vinegar and season with salt. Sauté for another couple of minutes. Transfer to a plate and wipe pan clean.
  3. Mash avocado flesh and beans separately with a fork and set aside. Heat frying pan without any oil and add one tortilla. Spread a quarter of avocado mash over it and scatter over a quarter of mashed beans and a quarter of the mushroom slices. Squeeze over some lime juice and scatter with parsley (if using) and cheese.
  4. Spread a thin layer of yogurt over another tortilla and place it on top, yogurt-side down. Carefully flip whole tortilla and fry it on other side for a couple of minutes until cheese has melted. Slide it off to a cutting board and cut into smaller wedges.
  5. Repeat with remaining ingredients and serve immediately with Magic Green Sauce, if using.
Nutrition Info
Per serving (without Magic Green Sauce): 856 Calories, 25 g Protein, 108 g Carbohydrates, 17 g Fiber, 38 g Total fat (9 g sat), 953 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), K, Folate, Phosphorus, [nutrition:4]​ Iron, [nutrition:3]​ Vitamin B6, C, [nutrition:2] Vitamin E, Calcium, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin A