Well, I was thinking of mushroom quesedillas… D. suggested adding some refried black beans, which sounded yummy (and heartier) to me. So, after cooking some mushrooms and garlic, I added the black beans to the mix. Consequently, the mix turned out too mushy for flippable quesedillas, so we assembled a tortilla pie of sorts in a baking pan. And then since it was already mushy, I added some salsa for some more flavor, why not? It was very flavorful and enjoyably messy!
I coated the bottom of the baking pan with salsa, followed with a layer of 8″ flour tortillas. The black bean & mushroom mixture went on next, topped with a layer of shredded cheese. Repeat once and warm through in the oven until the cheese is melted. The salsa really added to the flavor, indeed. I still have to make these grilled quesedillas that I have in my head… Next time, I might try black beans, straight up… I think that might do the trick. But for now, my tortilla/Mexican fix is in, although the quesedilla one is still lurking in the corners. 🙂