First, prepare the bean puree.
Pick over and rinse the beans and put them in a bowl with the piece of Kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to8 hours or overnight.
Drain the beans, reserving the Kombu, and transfer them both to a soup pot.
Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered for 40 to 50 minutes, until just tender.
Drain and set aside, reserving about a cup of cooking liquid.
Transfer the beans to a food processer or blender.
Add the garlic, chili powder, sea salt, lime juice, cilantro and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasoning.
The puree can be made up to 3 days ahead of time and kept in the refridgerator.
Preheat the over to 350F. Prepare the quesadillas filling: Toss the mushrooms and pepper in olive oil and salt and pepper to tastes.
Place on a baking sheet in a single layer and roast for 30 to 45 minutes, Set aside.
Assemble the quasadillas and bake until warmed through, about 15 minutes, turning once, Or for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.[wpurp-searchable-recipe]Delicious vegan Portobello and Red pepper ‘Quesadillas’ – – – [/wpurp-searchable-recipe]