Wild Mushroom Quesadillas With Warm Black Bean Salsa

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

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

12 shiitake mushrooms, stems discarded, thinly sliced

Coarse black pepper and salt

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

4 large flour tortillas (12-inch)

2 cups sharp white cheddar, shredded

1 tablespoon extra virgin olive oil (EVOO)

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeƱo pepper, seeded and chopped

1 can black beans, drained

1 cup frozen corn kernels

1/2 cup sundried tomatoes in oil, chopped

1/2 cup smoky barbecue sauce

Salt and freshly ground black pepper

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