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Smoky BBQ mushroom quesadillas recipe
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8 ratings
Looking to add a spicy kick to your plant-based meals? Look no further than Derek Sarno's mushroom quesadillas, bursting full of smoky flavours. Tender sweet potato, cannellini beans and diced Portobello mushrooms combine for a protein-packed filling with jalapeños bringing some heat to the party. Sandwich between two wholemeal wraps, serve with salsa and dig in. See method
Ingredients
- 2 x 150g packs Portobello mushrooms
- 4 tsp Wicked Kitchen hot ’n’ spicy BBQ rub
- 1 tsp vegetable oil
- 1 medium onion, diced
- 1 medium sweet potato (about 250g), scrubbed
- 400g tin cannellini beans, drained and rinsed
- 3 tbsp smoky BBQ sauce (optional)
- 8-10 jalapeño slices, finely diced
- 1 tsp ground cumin
- 8-pack mini wholemeal tortilla wraps
- 15g fresh coriander, roughly chopped (optional)
- 200g pot fresh salsa (optional)
- 4 tbsp plant-based crème fraîche, such as Oatly Creamy Oat Fraiche, (optional)
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1315kj
311kcal
16%
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Fat
5g
7%
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Saturates
2g
10%
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Sugars
9g
9%
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Salt
0.9g
16%
of the reference intake
Carbohydrate 52.7g
Protein 12.1g
Fibre 11.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Remove the stems from the mushrooms, dice and set aside. Line a baking tray with baking paper, add the mushrooms, gill side up, and sprinkle over 1 tsp BBQ rub. Roast for 15 mins until soft and starting to release their juices. Transfer to a bowl, flipping them over to drain (reserving the juices). Leave to cool, then cut into 1cm strips.
- Meanwhile, heat the oil in a large frying pan over a medium heat, then fry the onion and mushroom stems for 5 mins, stirring until lightly browned. Transfer to a large mixing bowl and clean out the pan.
- Pierce the sweet potato all over with a knife, then microwave on high for 5 mins until cooked. Allow to cool slightly, then halve and scoop out the flesh into the bowl with the onion mixture. Add the beans and BBQ sauce, if using, and roughly mash. Stir through the jalapeños, cumin, remaining BBQ rub and the reserved mushroom juices. Season with pepper.
- Divide the filling between 4 tortilla wraps, and spread it out evenly. Layer over the sliced mushrooms and coriander, if using, then cover with a second tortilla and gently press together. Heat the large frying pan over a medium-high heat, gently slide in a filled quesadilla and dry-fry for 1 min to lightly brown. Flip carefully with a spatula and brown on the other side for 1 min. Transfer to a baking tray and repeat with the remaining quesadillas.
- Cover with foil and transfer to the oven for 10 mins until piping hot throughout. Serve with salsa and crème fraîche, if you like.
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