Mushroom and cheese quesadillas

These cheese and mushroom quesadillas from Tilly Ramsay are a delicious appetiser, a quick snack or a great dinner party sharer. These are an amazing vegetarian recipe, but you could even add beef mince if you fancy!

Serves 4-6

Serves 4-6


  • 1 tbsp vegetable oil
  • 1 red onion, diced
  • 5-6 large mushrooms (any variety or a mixture, diced)
  • 1 tsp chipotle powder or paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 200g cooked rice (from a packet or cooked according to pack instructions)
  • 400g beans, such as kidney or black beans, or a mixture, drained
  • 200g sweetcorn, drained (or frozen)
  • 300g grated cheese, such as Cheddar and mozzarella
  • Sea salt and black pepper
  • 8 small tortillas or wraps

Cooking instructions

  • Heat the oil in a large frying pan over a medium heat, then add the onion and mushrooms and allow them to soften, stirring well for 4-5 minutes.
  • Add the spices and tomato purée, stirring well to coat the veg.
  • Add the rice, beans and sweetcorn and allow them to heat through before sprinkling over the cheese. Give it a really good mix to spread the cheese through evenly. The mixture should become quite sticky. Set aside.
  • Place a clean frying pan on the heat instead (or tip out the rice mixture and use the same pan, wiping it clean first). Lay one tortilla  in the pan.
  • Spread a heaped spoonful of the filling mixture on top of the tortilla, covering the whole tortilla. Top with a second tortilla, pressing down gently to stick together with the filling.
  • Cook for just 1-2 minutes or until the base tortilla is golden brown, then flip the quesadilla over and allow the other side to brown. The easiest way is to invert the pan over a large plate or board, then slide back into the pan the other way up.
  • Repeat with the remaining tortillas and filling. Cut each quesadillas into wedges and serve – we love ours with a salsa or guacamole dip!