Name: mushroom quesadillas with beans & arugula
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon extra virgin olive oil; 8 ounces baby portabellas, stemmed & sliced; 15 ounces canned cannellini beans, rinsed & drained; kosher salt; freshly ground black pepper; 2 ounces baby arugula; 3 cups grated extra sharp cheddar cheese ((6 ounces)); 2 10-inch flour tortillas ((white or wheat)); sour cream ((for serving)); guacamole ((for serving)); smoked red pepper sauce, optional ((for serving))

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I love a good quesadilla …especially the messy kind with lots of creamy drippy cheese making a mess on the plate. These Mushroom Quesadillas with Beans & Arugula are not that kind at all.

These are more like a tasty hand-held snack. A wholesome delicious veggie-packed snack that you can feel good about.

Offer a wedge to your little ones instead of that cookie. Or maybe just grab one for yourself instead of that cookie.

What you’ll need…

Extra virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Baby portobello mushrooms – Stemmed & sliced. Also known as cremini mushrooms, they have a meaty texture and smoky, earthy flavor that shines through. If you prefer a more mild flavor, white button mushrooms would be a good choice.
Canned cannellini beans – Rinsed & drained. Any similar Italian bean will work here. For convenience, I use rinsed & strained canned beans. If you prefer (and have the time) feel free to use prepared dried beans.
Kosher salt & freshly ground black pepper
Baby arugula – Preferred over mature arugula, baby arugula is picked when the leaves are still small and tender. Baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.
Extra sharp cheddar cheese – Grated or shredded. If you shred your own cheddar cheese, you’ll avoid added preservatives and anti-caking agents found in pre-shredded cheese. Plus, freshly shredded cheese usually tastes better and melts more smoothly.
10-inch flour tortillas – White or wheat. Use your favorite packaged tortillas or give our delicious Homemade Flour Tortillas a try.

Have all ingredients gathered and prepped since the process is a rather quick one.

Heat the olive oil over medium heat, in a large non-stick pan of at least 10-inches in diameter.
Add the sliced mushrooms.
Cook until soft and lightly caramelized, about 4 to 5 minutes.
Lower the heat and add the cannellini beans.
Continue cooking for another 5 minutes until beans are softened.
Season with salt and pepper.
Remove mixture to a medium-sized bowl and gently mash beans with a fork.

If necessary, wipe out the pan with a dampened towel.
Lightly oil the pan and reheat over medium heat.
Place one tortilla in the pan and sprinkle half the cheese over the entire surface.
Spread half the arugula along with half the bean mixture over just one-half of tortilla.

Fold the tortilla in half and press down lightly.
Cook for about 1 to 2 minutes per side, until golden brown.
Transfer quesadilla to a cutting board and repeat process with the second tortilla.

Cut each quesadilla into four equal wedges.
Serve warm with with your favorite dips.

A few dipping suggestions for your Mushroom Quesadillas with Beans & Arugula –

The traditional sour cream and guacamole are a no-brainer.
Throw in some homemade Smoked Red Pepper Sauce and you won’t be sorry.
No one will turn down a bit of Homemade Fresh Tomato Salsa.

Passed my little grandson’s test …even though he just woke from his nap.

He calls these Mom Mom Quesadillas.