Black Bean and Mushroom Quesadillas with Avocado Crema Recipe - Los Angeles Times
A bright avocado cream adds freshness to these cheesy vegetarian quesadillas teeming with mushrooms and black beans.
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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
- 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
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