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Portobello and Black Bean Quesadillas

Photo: Oxmoor House
Yield 4 servings (serving size: 1 quesadilla)
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.

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)

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook