Wild Mushroom Quesadillas With Warm Black Bean Salsa Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 cup frozen corn kernels

1/2 cup smoky barbecue sauce

16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

1 can black beans, drained

1/2 cup sun-dried tomatoes in oil, chopped

1 small onion, chopped

1 jalapeno pepper, seeded and chopped

Coarse black pepper and salt

2 cloves garlic, chopped

4 large flour tortillas, 12 inches in diameter

2 cups shredded sharp white cheddar

1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried

12 shiitake mushrooms, thinly sliced, stems discarded

Salt and freshly ground black pepper

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