I came across Kait’s page, Kait’s Kitchen, not very long ago when I saw someone share a tasty recipe that looked out of this world!
Kait and I began following one another and I have so enjoyed watching her blog and business flourish.
Have you ever watched Kait’s instagram stories? She is hilarious, real and always shares the most insightful things regarding recipes, life, motherhood and all the things us gals love to know about!
Here is a message from Kait:
Hi! I’m Kaitlyn, but I also answer to Kait. I was raised in Thibodaux, LA, but I’ve lived in the suburbs of Denver for the past 6 years. I run the food blog, Kait’s Kitchen which is a food blog for those of us that want to save a little money while preparing our meals at home.
This year has been more important than ever to know how to make basic recipes for not just cost savings, but for when a global pandemic shuts everything down. I love to learn how to make new recipes and I’m in my kitchen every single day! I share my wins and my failures along the way and truly believe that you should have FUN while making something delicious. Most of my recipes are family and budget friendly meals that are not considered *fancy*
It’s mainly food on my blog and Instagram, but I’m also a part time accountant and so that I can be home full time mom with Madeline, my almost 2 year old (pains me to say that). I share her meals to help other moms because wow it’s hard to constantly feed a little human. I know there’s a little something for everyone over at Kait’s Kitchen – and there’s still so much more to come 🙂
Kait and I collaborated for a blog post/recipe that she shared with me to try. Typically I try to eat healthy and wanted a recipe that had healthier ingredients that I am use to eating, so Kait shared this amazing black bean and mushroom quesadilla recipe with me. GUYS! This recipe was out of this world!
I put my own twist on it and subbed some ingredients that I specified and linked below. This quesadilla was SO EASY to make and took very little time. I was so impressed with how flavorful it was!
On the side of the ingredients listed below, I put the ingredients I subbed. You can try the recipe either way! Both are super tasty and flavorful!
Black Bean and Mushroom Quesadillas with Avocado Cream Sauce
For the Quesadillas:
1 can black beans (no salt added) (I used organic black beans)
2 tablespoons olive oil ( I used avocado oil)
8 ounce package baby bella mushrooms, finely chopped
1/2 teaspoon salt (I used pink himalayan sea salt)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chile powder (optional but amazing)
2 tablespoons salted butter, divided into 1/2 tablespoon pieces (I used GHEE)
4 flour tortillas (I used Siete almond flour tortillas)
1 cup pepper jack cheese (or cheese of choice)
Directions:
1.Drain and rinse can of beans and then slightly mash 1/3 of can to resemble very lumpy refried beans. Set aside.
2.Heat olive oil in a medium skillet on medium-low heat and add mushrooms
3.Cook down mushrooms for 3-4 minutes. Add in salt, onion powder, garlic powder, and chipotle chile powder and cook for another 5-6 minutes.
4.Add in beans and mix to combine.
5.In a large skillet, add 1/2 tablespoon salted butter and let melt on medium-low heat.
6.Once melted, add in a tortilla and then 1/2 cup bean and mushroom mixture and 1/4 cup pepper jack cheese to one side of the tortilla.
7.Increase fire to medium heat and let cook for 30 seconds, fold tortilla in half and let cook for another minute. Flip and cook for another minute or two until the tortilla is browned.
8.Remove from heat and slice into 3 slices. I like to use my pizza cutter for this.
9.Top with avocado cream sauce – instructions below
10.Finish the bean and mushroom mixture within the week.
For the Avocado Cream Sauce:
1/2 avocado
juice from 1/2 small or medium lime
1/4 cup sour cream (I used greek yogurt)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder (or 1/2 clove fresh garlic)
Directions:
1.Put all ingredients in a blender and blend until smooth
2.Store in fridge in an airtight container for 3-4 days
I hope you give this recipe a try and tell me and Kait what you think! You can comment on Kait’s post of the original recipe HERE!
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