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.
Portobello and Black Bean Quesadillas
DanaSam Posted: 05/28/09
WifeyKnifey Posted: 07/06/10
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!
dorothyb Posted: 09/19/11http://belleofthekitchen.blogspot.com
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.
HiloFoodie Posted: 02/01/12
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.
acmeinecke Posted: 07/02/12
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.