Portobello and Black Bean Quesadillas

Photo: Oxmoor House
Sautéed portobellos are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own sturdy texture.

Yield:

4 servings (serving size: 1 quesadilla)

Recipe from

Nutritional Information

Calories 289
Fat 9.3 g
Satfat 3.4 g
Monofat 2.2 g
Polyfat 1.5 g
Protein 13.7 g
Carbohydrate 37.7 g
Fiber 6.1 g
Cholesterol 18 mg
Iron 2 mg
Sodium 512 mg
Calcium 364 mg

Ingredients

4 (8-inch) gluten-free tortillas
Butter-flavored cooking spray
2 (4 1/2-inch) portobello caps, chopped
2 tablespoons light balsamic vinaigrette {Check for Gluten}
1 cup canned no-salt-added black beans, rinsed and drained
1 (2-ounce) jar diced pimiento, drained
1 cup (4 ounces) shredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup thinly sliced green onions
Fresh salsa (optional) {Check for Gluten}
Reduced-fat sour cream (optional)

Preparation

1. Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 2 minutes or until tender. Add vinaigrette, beans, and pimiento; cook 1 to 2 minutes or until liquid evaporates, stirring constantly. Mash bean mixture slightly with a potato masher.

3. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.

4. Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and sour cream, if desired.

Note:

Cooking Light Gluten-Free Cookbook

August 2011