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Portobello and Black Bean Quesadillas

Photo: Oxmoor House
Prep time 1 min
Cook time 14 mins
Yield 4 servings (serving size: 3 wedges)
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
  • Salsa (optional)
  • Chopped fresh cilantro (optional)

Nutrition Information

  • calories 251
  • caloriesfromfat 32 %
  • fat 9 g
  • satfat 3.7 g
  • monofat 0.8 g
  • polyfat 1.8 g
  • protein 18.9 g
  • carbohydrate 25.8 g
  • fiber 7.5 g
  • cholesterol 10 mg
  • iron 2.3 mg
  • sodium 695 mg
  • calcium 318 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, stirring constantly, or until liquid evaporates. 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 with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and cilantro, if desired.

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