Melt 2 tablespoons unsalted butter in a large sauté pan over medium-high heat. Add chopped poblano peppers, chopped onion, sliced mushrooms, and taco seasoning. Cook for about 5-7 minutes, stirring occasionally, until vegetables are softened.
Stir in the black beans and frozen corn. Cook for 2-3 minutes. Stir in cilantro, and turn the heat underneath the pan to “low”.
Place a separate large sauté pan (fitted with a lid) over medium-high heat. Add 1 tablespoon avocado oil, swirl to coat the pan, then place one tortilla flat into the pan. Top the tortilla with ½ cup shredded cheese, evenly spreading it across one half of the tortilla.
Spoon 3/4 cup of the mushroom mixture on top of the cheese, spreading it out into an even layer. Top the mushroom mixture with another ½ cup of cheese.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted and the bottom side of the tortilla is browned.
Fold the empty side of the tortilla directly onto the cheesy mushroom mixture and gently press down to adhere the cheese to the tortilla. Carefully flip the quesadilla over and cook for one minute.
Repeat with remaining tortillas, cheese, and mushroom filling. Add additional avocado oil as needed before cooking each quesadilla.
Transfer the cooked quesadillas to a cutting board and cut into triangles. Serve with sour cream, salsa, or guacamole, and your favorite Tex-Mex side dish.
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