Heat a large non-stick skillet with oil on medium heat. Sauté mushrooms then add spices and oregano. Stir to combine. Turn heat to low and cook for about 3 minutes. Stir occasionally.

Add beans, sweet corn and cilantro. Combine and cook for some seconds until heated through. Season to taste. Divide in 8 portions.

Heat a clean non-stick pan on medium heat.

Fill half of the tortilla evenly with fillings. Leave a bit of space on the edge. About ½ inch. Cover filling with cheese, fold and press.

Cook for about 2 minutes in the skillet then flip and cook on the other side.

Repeat until no tortillas are left.

Transfer on a cutting board and use a sharp knife to cut quesadillas in half.

Serve immediately with a dip of your choice.