Port-OHH-bello Ques-AHH-dillas

ohh ... tastes like steak! (kinda)

Something weird is going on with the weather. We had a mini snow storm not even four days ago, and then yesterday it was in the 50s and sunny. Which is totally bizarre for mid-January in Boston, let me tell you. But the warm(er) weather had me craving something Mexican. Rather than whip up my usual chicken fajitas or chicken tacos, I wanted something cheesier and more comforting. (Because it’s still winter, right?) So these black bean and portobello quesadillas were perfect. Portobello mushrooms are somewhat magical, because cooked and seasoned the right way, they taste a heck of a lot like meat … steak even.

Black Bean and Portobello Quesadillas
– 1 small yellow onion, diced
– 1 jalapeno, diced (or half depending on how hot you want it)
– 2 Portobello mushroom caps, chopped
– 1 tablespoon of soy sauce
– 1 15.5oz can of black beans, rinsed & drained
– 1 teaspoon of Penzey’s Arizona Dreaming spice*
– ½ teaspoon of cumin
– Tabasco hot sauce
– Juice from half a lime
– Monterrey Jack cheese, shredded
– Flour tortillas
– Salt
– Olive oil
– Salsa (your favorite jarred or homemade)

In a large skillet, heat a few tablespoons of oil over medium-high heat. Add the onions and jalapeno and cook until slightly soft. Add the mushrooms and soy sauce, and cook a few more minutes. Then add the black beans, Arizona Dreaming spice, cumin, a few dashes of Tabasco (and extra salt if you want) and let everything cook for about 6 minutes, or until the beans are cooked through and soft. If they can be easily smashed with a wooden spoon, they’re perfect. Remove the skillet from the heat and stir in the lime juice.

Heat a clean, large nonstick skillet over medium heat. When hot, place one tortilla in the skillet, spoon some of the Portobello and mushroom mixture on top, sprinkle with cheese and cover with another tortilla. When the bottom tortilla is golden brown, flip and fry the other side. It helps to move the quesadilla around the pan so it won’t burn. When browned and crisp to your liking, remove from the skillet, cut into quarters and eat with the salsa.

*Arizona Dreaming is a spice blend that includes ancho chili pepper, garlic, paprika, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, cocoa and other great flavors. But you could use your favorite Mexican/Southwest spices instead.


2 Comments on “Port-OHH-bello Ques-AHH-dillas”

  1. Caroline says:

    That does sound like some pretty random weather. But, you got snow! That sure makes me jealous. We did get some rain earlier this week in CA…but of course, we’re back to sunny, 80 degree weather. Anyways, this quesadilla sounds deeeelicious. Want right now! Or maybe in a few hours when it’s lunch time.

    • egg me on says:

      Sunny & 80s, way to rub it in! Ha. The weather is confusing me. I don’t know what to cook. Should I grill or get a big pot of soup going on the stove?

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