Wholesome Mushroom Quesadillas with Cannellini Beans & Arugula: Your Go-To Healthy Snack

While I absolutely adore a classic, indulgent quesadilla – the kind with generous amounts of creamy, melty cheese that deliciously drips onto your plate – these Mushroom Quesadillas with Beans & Arugula offer a delightful, healthier alternative. This isn’t that ooey-gooey, super messy type of quesadilla. Instead, it’s a perfectly balanced, flavorful, and incredibly satisfying handheld snack that you can feel truly good about eating.

Imagine a wholesome, veggie-packed delight that’s both delicious and convenient. These quesadillas are bursting with earthy mushrooms, protein-rich cannellini beans, and the fresh, peppery bite of arugula, all bound together with just the right amount of sharp cheddar cheese inside a golden, crispy tortilla. They are designed to be a substantial snack or a light meal that fuels your body without weighing you down.

Looking for a smart choice for your little ones instead of reaching for that sugary cookie? Offer them a warm, savory wedge of these quesadillas. Or perhaps you’re seeking a quick, nutritious bite for yourself to fend off those afternoon cravings. These quesadillas are your answer! They’re easy to prepare, quick to cook, and packed with wholesome ingredients that make them a much better alternative to processed snacks.

Essential Ingredients for Your Mushroom Quesadillas

Crafting these delicious quesadillas is straightforward, especially when you have your ingredients prepped and ready. Here’s a closer look at what you’ll need and why each component plays a vital role in the final flavor and texture.

Extra virgin olive oil (EVOO): My top recommendation is always a high-quality, single-source extra virgin olive oil, ideally from Italy. Less processed olive oil not only tastes superior but also retains more of its beneficial nutrients and antioxidants, making your quesadillas healthier and more flavorful.
Baby portobello mushrooms: Also known as cremini mushrooms, these are fantastic when stemmed and sliced. They boast a wonderfully meaty texture and a distinct smoky, earthy flavor that truly shines in this recipe. If you prefer a milder taste, regular white button mushrooms can be a good substitute. Mushrooms add a rich umami depth and a satisfying chewiness to the filling.
Canned cannellini beans: For ultimate convenience, use pre-rinsed and drained canned cannellini beans. These white kidney beans are creamy, mild, and packed with fiber and protein, making the quesadillas very filling. Any similar Italian white bean would work well. If you have a bit more time and prefer to cook from scratch, feel free to use prepared dried beans.
Kosher salt & freshly ground black pepper: Essential for seasoning. These basic spices enhance and balance the flavors of all the ingredients, bringing out the best in the mushrooms and beans. Don’t underestimate their power!
Baby arugula: I highly recommend baby arugula over its more mature counterpart. Baby arugula leaves are small, tender, and have a milder, less pronounced peppery bite. This delicate flavor contrasts beautifully with the earthy mushrooms and creamy beans, adding a fresh, vibrant element to each bite.
Extra sharp cheddar cheese: Grated or shredded. Opting to shred your own block of extra sharp cheddar cheese is a game-changer. Pre-shredded cheeses often contain anti-caking agents and preservatives that can affect flavor and melt quality. Freshly shredded cheese not only tastes better but also melts much more smoothly, ensuring that perfect cheesy consistency in your quesadilla. You could also experiment with other good melting cheeses like Monterey Jack or a Mexican blend.
10-inch flour tortillas: Whether you prefer white or whole wheat, use your favorite brand of packaged tortillas. If you’re feeling ambitious and want to elevate your quesadilla experience, consider trying our Homemade Flour Tortillas for an authentic touch that truly makes a difference.

Having all your ingredients measured, sliced, and ready to go before you start cooking is key, as the entire preparation and cooking process for these quesadillas is remarkably quick and efficient.

Step-by-Step Instructions for Perfect Mushroom Quesadillas

Heat the olive oil: In a large, non-stick pan of at least 10 inches in diameter, heat the extra virgin olive oil over medium heat. This ensures enough space for the mushrooms to cook evenly without steaming.
Sauté the mushrooms: Add the sliced baby portobello mushrooms to the heated oil. Cook them until they are soft, have released their moisture, and have started to lightly caramelize, which should take about 4 to 5 minutes. This caramelization is crucial for developing their rich, earthy flavor.
Add the beans and season: Lower the heat to medium-low and add the rinsed and drained cannellini beans to the pan with the mushrooms. Continue cooking for another 5 minutes, allowing the beans to soften further and absorb some of the mushroom’s flavor. Season generously with kosher salt and freshly ground black pepper to taste.
Mash the bean mixture: Remove the mushroom and bean mixture from the pan and transfer it to a medium-sized bowl. Using a fork, gently mash the beans. You don’t want a completely smooth paste; a slightly chunky texture adds character to the quesadilla filling. This mashing helps the filling bind together better within the tortilla.

Prepare the pan and tortilla: If necessary, wipe out the pan with a dampened towel to remove any residue. Lightly oil the pan again and reheat it over medium heat. Place one 10-inch tortilla flat in the pan.
Assemble the quesadilla: Sprinkle half of the grated extra sharp cheddar cheese evenly over the entire surface of the tortilla. Then, spread half of the baby arugula leaves over just one-half of the tortilla. Follow this by spreading half of the mashed mushroom and bean mixture over the same half of the tortilla. This arrangement helps create a well-balanced filling.

Cook the quesadilla: Carefully fold the empty half of the tortilla over the filled half and press down lightly with a spatula to secure the filling. Cook for about 1 to 2 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is beautifully melted. Adjust heat as needed to prevent burning.
Repeat and serve: Transfer the cooked quesadilla to a cutting board. Repeat the entire process (steps 5-7) with the second tortilla and the remaining ingredients. Once both quesadillas are cooked, cut each one into four equal wedges. Serve them warm with your favorite dips.

Delicious Dipping Suggestions for Your Quesadillas

While these Mushroom Quesadillas with Beans & Arugula are fantastic on their own, a good dip can elevate the experience even further. Here are some of my favorite suggestions:

Traditional sour cream and guacamole are always a perfect pairing, offering a creamy, tangy, and rich counterpoint to the savory filling.
For a smoky kick, whip up some homemade Smoked Red Pepper Sauce. Its vibrant flavor will add an exciting dimension to your quesadillas.
You can never go wrong with a fresh, zesty Homemade Fresh Tomato Salsa. Its bright, acidic notes cut through the richness and add a lovely burst of flavor.
Consider a dollop of Greek yogurt for a lighter, tangier option, or a drizzle of your favorite hot sauce if you enjoy a little extra heat!

Why You’ll Love These Mushroom and Bean Quesadillas

These quesadillas aren’t just easy and delicious; they’re also packed with nutritional benefits:

Rich in Fiber and Protein: Cannellini beans are an excellent source of plant-based protein and dietary fiber, keeping you feeling full and satisfied.
Vegetable Powerhouse: Mushrooms provide essential vitamins and minerals, while arugula adds a dose of vitamins K and A, along with its unique peppery flavor.
Healthy Fats: Using quality extra virgin olive oil introduces healthy monounsaturated fats into your diet.
Quick & Convenient: With minimal prep and cook time, these quesadillas are perfect for busy weeknights, quick lunches, or last-minute snacks.

Customization and Meal Prep Tips

Feel free to get creative with your quesadillas! You can add other finely diced vegetables to the mushroom and bean mixture, such as bell peppers, spinach (wilt it with the mushrooms), or corn. A pinch of cumin or chili powder can add an extra layer of Tex-Mex flavor. For a vegan version, simply swap the cheddar cheese for your favorite dairy-free shredded cheese. The mushroom and bean mixture can be prepared a day or two in advance and stored in the refrigerator, making assembly even quicker. Cooked quesadillas can also be stored in the fridge and reheated in a pan or toaster oven for a crispy texture.

This recipe even passed my little grandson’s taste test, right after he woke from his nap! He affectionately calls these “Mom Mom Quesadillas,” which is truly the highest compliment. It’s a testament to how universally appealing and comforting these wholesome bites are.

Mushroom Quesadillas with Beans & Arugula

Not too messy. More of a handheld snack.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 quesadillas

Author Rosemary Stelmach

Ingredients

1
tablespoon
extra virgin olive oil
8
ounces
baby portobello mushrooms, stemmed & sliced
15
ounces
canned cannellini beans, rinsed & drained
kosher salt
freshly ground black pepper
2
ounces
baby arugula
3
cups
grated extra sharp cheddar cheese
(6 ounces)
2
10-inch flour tortillas
(white or wheat)
sour cream
(for serving)
guacamole
(for serving)
smoked red pepper sauce, optional
(for serving)

Instructions

Heat olive oil over medium heat, in a large non-stick pan of at least 10 inches in diameter.
Add sliced mushrooms and cook until soft and lightly caramelized, about 4 to 5 minutes. Lower heat and add cannellini beans. Continue cooking for another 5 minutes until beans are softened. Season with salt and pepper. Remove mixture to a medium-sized bowl and gently mash beans with a fork.
If necessary, wipe out pan with a dampened towel. Lightly oil pan and reheat over medium heat. Place one tortilla in pan and sprinkle half the cheese over the entire surface. Spread half the arugula and bean mixture over just one-half of tortilla.
Fold the tortilla in half and press down lightly. Cook for about 1 to 2 minutes per side, until golden brown. Transfer quesadilla to a cutting board and repeat process with second tortilla.
Cut each quesadilla into four equal wedges. Serve warm with suggested dips.

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