Summer is finally here. I can hardly believe it! It felt like school was moving at a snail’s pace the last few weeks as my 3 kids finished projects and end of year activities took over our calendar. Now that school is officially over, it actually feels like summer! In my family, that means staying up late watching movies or playing games together, lounging at the beach or a friend’s pool all day with nowhere to be, and firing up the grill for casual dinners that are ready whenever they happen to be instead of for some schedule.
These black bean & portobello mushroom quesadillas make a great meal or a hefty snack in between cannonballs! They are easy to make for little hands so everyone can build theirs with as much of the ingredients as they want before mom or dad lays them onto the grill. I came up with the recipe during one summer BBQ. While the rest of the group was making steak quesadillas, I chose a portobello instead but wanted to add a little more protein with the black beans. I loved the smoky flavor that the grill added. I can’t believe I had never thought to grill my quesadilla before!
I love to serve these black bean & portobello mushroom quesadillas with homemade guacamole, salsa, and Tofutti sour cream. Learn how to make them in the video below or watch it on YouTube here.
What do you like to layer in your quesadilla? Please share in the comments below. For more easy and delicious vegan recipes, download a FREE copy of my 3-day vegan meal starter plan.