– 4 cloves chopped garlic

– 1 t whole freshly roasted cumin

– 1 c black beans soaked overnight or canned

– 1 t roasted and powdered cumin

– 1/2 onion sliced

– 1/2 c sliced mushrooms

– 1 cup ground “meat” (we used Morning star meatless crumbles)

– 2-3 chipotle chili in adobo sauce – chopped. You can get it at any Latino store. You can soak red cyanne pepper in warm brown sugar-vinegar mix as a substitute.

– 1 tsp Gumbo file powder (completely optional as it is tough to find)

– 4 Tortillas (of flour/corn or you can use chapatis/rotis)

– 1/2 c of shredded cheddar cheese

– 1/2 c mozzarella cheese

– 1 jalapeno pepper sliced

– 1/4 c cilantro (coriander leaves)

Heat oil, add 1/2 of the chopped garlic and in 30 seconds add whole cumin and the black beans and cook on low flame for 30 minutes till they soften and start to fall apart. Meanwhile, on another stove, saute the onions till golden brown. Add powdered cumin and mushrooms and saute till the mushrooms are cooked. Remove from pan and add to the pan more oil and chopped garlic. Within 30 seconds add the “meat” (NOTE: Although Karishma hates artificial meats, she relented on this one!). Add 1/2 of the chopped chipotle and a bit of the sauce. Once all three ingredients are done. Start assembling the quesadilla by taking two tortilla’s and spreading a tsp of the chipotle chili on each tortilla. On one of them add the bean mixture followed by onion/mushroom mix and then top it with some cilantro, jalapeno and cheese. Cover with the other tortilla and pan fry the whole thing gently on a pan with very little oil (or in a panini press like we did). Serve hot with some hot salsa and sour cream.