These are delicious - though I have to double the recipe to feed my family of 4.
Portobello and Black Bean Quesadillas
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
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- Calories: 251
- Calories from fat: 32%
- Fat: 9g
- Saturated fat: 3.7g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1.8g
- Protein: 18.9g
- Carbohydrate: 25.8g
- Fiber: 7.5g
- Cholesterol: 10mg
- Iron: 2.3mg
- Sodium: 695mg
- Calcium: 318mg
- 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)
- 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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