Meatless Mondays #4 {Taco Bell Quesadillas}

I have a secret to tell you.  You would never know it by looking at him . . .

 . . . Nathan is a Fast Food Fiend.  He loves it.  He can't get enough of it.  If it comes in a paper box, he wants it.  If it's marked with this,

then he probably wants two.

One of his favorites?  The Taco Bell Quesadilla.  And I must admit, it's pretty good.  So recently I went on the hunt for a copy cat recipe, and I found one that pretty much hits the nail on the head!

So reason number four to go meatless?

Even a meat and potatoes guy can go meatless one day a week!

The ingredients for this are pretty basic.

You might even already have them in your pantry.

And paired with some of my Spicy Beans, it makes a pretty substantial meal.

Plus, you would never guess that you are eating something healthy and low calorie!  I use light mayo and reduced fat cheese, neither of which really change the flavor, and so with the beans the whole meal is about 400 calories.  We love a good mushroom, so we added some portabellas, but if mushrooms aren't your thing, these would certainly be good without those or with some other yummy sautéed veggies in their place.

Check out that cheesy goodness!

Taco Bell Quesadillas {with Portabella Mushrooms} and Spicy Beans
Serves 4

• 15 ounce can of black beans
• 4 ounce can of diced green chilies
• 8 ounces pre sliced baby portabella mushrooms
• 1/4 cup light mayonnaise
• 2 tsps minced jalapeños (from a jar of jalapeño slices)
• 2 tsps jalapeño juice
• 3/4 tsp sugar
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1/8 tsp garlic powder 
• dash of salt
• 1 cup of reduced fat cheese
• 4 large tortilla shells

1. Heat the beans (with their liquid), half the can of chilies, a dash of cumin, a dash of garlic powder, and a dash of salt over low heat while making the quesadillas.
2. Sauté the mushrooms over medium heat until soft, remove and set off to the side. 
3. While the mushrooms are cooking, mix together the mayonnaise, jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt.  Spread some over each of the tortillas.
4. Working with one tortilla at a time, place it on a large skillet and add a sprinkling of cheese, some of the sautéed mushrooms, and a little more cheese on one half.  Fold it over, let it crisp up, and then flip.
5. Repeat with all four quesadillas.

Note:  The key to a crisp quesadilla is low heat and giving the cheese time to melt.  Too high and the shell will burn.