Step 1

Cut portabella mushroom into chunky cubes.

Step 2

Let any dried peppers soak in hot water for a few minutes the dice.

Step 3

Crunch up the entire Arbol pepper. Use the skin and the seeds. Add these to a large skillet with a few tablespoons of oil and crank up the heat to medium-high.

Step 4

Let simmer in the oil for a few minutes.

Step 5

After a few minutes, add onions and garlic. Then add mushrooms (or beef) and chipotle peppers.

Step 6

After about 6 minutes mushrooms will start to be cooked down and/or beef browned.

Step 7

Add in black beans. Taste for salt and pepper also.

Step 8

Lay each tortilla out, add a bit of cheese to one half, then pile on filling and finally top it with some more cheese.

Step 9

In a 350 degree oven, cooked each quesadilla for a minute or two open-faced which helps melt the cheese well. Then take it out and fold over the half of the tortilla without filling on it. Then back in the oven for another 5 minutes or so.

Step 10

After a few minutes, flip the quesadilla and cook it for a few more minutes.

Step 11

Serve topped with salsa, guacamole, Greek yogurt of sour cream.