Ingredients

• Soft, large tortillas
• Hummus
• Oyster mushrooms
• Red onion, chopped
• Bell Pepper, chopped
• Avocado, sliced
• Black beans, canned or pre-cooked
• Optional add-ins like salsa, guacamole, sour cream, etc.

Directions

Prep

Shred oyster mushrooms with your hands into “chicken strips”-like pieces. Since they are not a dirty type of mushroom, you only need to trim the end a bit and wipe it with a kitchen cloth.

Cook

On a skillet over medium-high heat, add oil and mushrooms in one layer (work in batches if needed). Season with a dash of salt and black pepper.

Stir and fry until crispy; push down with a spatula to get them crispy all around (about 4-5 minutes). Add a dash of olive oil if the mushroom feels too dry.

Add bell peppers and onions. Stir well.

Add the Fajita spice blend.

Stir until the spices are covering all the ingredients. Fry for another 5 minutes.

Bake the filling

Place parchment paper on a sheet pan or use a non-stick baking mat. Spread the mushrooms, bell pepper, and onion, preferably in one layer.

Preheat the oven to 425 °F and bake for about 30 minutes. Watch and flip occasionally to make sure all sides are nicely baked and crispy.

Making the Quesadilla

Spread a generous layer of hummus on a small tortilla.

Place the pre-cooked filling on top of one-half, add black beans and avocado on top, fold in half, and gently push it together.

Preheat a grill pan over medium heat. Grill the quesadillas on both sides for 2-3 minutes. Brush with oil if the tortilla is sticking to the grill pan.