Black Bean and Mushroom Quesadillas with Avocado Crema Recipe - Los Angeles Times

Ingredients

• 1 cup sour cream
• 1/4 cup lightly packed cilantro leaves
• 1 medium avocado, pitted
• Finely grated zest and juice of 1 lime
• Kosher salt and freshly ground black pepper
• 2 tablespoons everyday olive oil
• 1 pound sliced cremini or button mushrooms
• 2 garlic cloves, minced
• 1 medium red onion, thinly sliced
• 1 can (15-ounce) black beans, drained and rinsed
• 4 burrito-size flour tortilla
• 2 cups shredded Monterey Jack cheese