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 steaklike texture.
Prep: 1 minute; Cook: 14 minutes
4 (8-inch) fat-free flour tortillas
Butter-flavored cooking spray
2 (4 1/2-inch) portobello caps, chopped
2 tablespoons light balsamic vinaigrette
1 cup no-salt-added black beans, rinsed and drained
1 (2-ounce) jar diced pimiento, drained
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup thinly sliced green onions
Chopped fresh cilantro (optional)
How to Make It
Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling.
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, stirring constantly, or until liquid evaporates. Mash bean mixture slightly with a potato masher.
Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.
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 with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and cilantro, if desired.
Really solid. And a nice quick meal. I didn't have pimientos, so I added a touch of chili powder to the mushroom/bean mixture. Really balanced out the balsamic flavor. Used pepper jack cheese which also gave it a wee bit more kick. Served with pico de gallo, guacamole and sour cream. Will definitely add this to the regular week night rotation.
My family was definitely skeptical when they saw that the two main ingredients were mushrooms and beans (I tried to hide the ingredients until the mushing stage, but I was unsuccessful). After my husband and daughter reluctantly tried the quesadillas they were believers. My husband gave it two thumbs up and my daughter asked me if we could have it again tonight (just days after eating it the first time). I served it with salsa and guacamole.
This was excellent! I used bottled roasted bell peppers, because I had them on hand and Italian dressing for the same reason. I skipped the cheese and called it a burrito. My husband used it as a burger topper instead of cheese and was really impressed. LOVED how easy and quick it was.
This was delicious. I changed it a little bit; instead of the balsamic vinaigrette (I wasn't going to buy a bottle to use just two tablespoons!), I used the juice of 1/2 lime plus about 1/4 tsp each of cumin, chili powder and salt. I added the cilantro with the green onions inside the tortilla. I used regular tortillas and full fat cheese (because that's what I had). Even so, I think this was a healthy, fresh weeknight meal.
Mmmmmmmexican! What a great fix for a quesadilla quraving! I cut the recipe in half to make 2 servings which I promptly ate with salsa, cilantro, and plain non-fat Greek yogurt (instead of sour cream). Too bad my hubby won't get to have any this go around. I'll definitely make these again for the both of us!
These are a great veg option and easy to make. I don't like cilantro, so I omitted it and I don't think it made a difference because I thought they were very tasty. Also, I made them on small corn tortillas and it worked out perfectly...made 3 quesadillas. I could have stretched the filling to fill 4, but I only had 6 tortillas.
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