Lunch: Portobello and Black Bean Quesadillas Recipe | MyRecipes

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 text

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)

Instructions

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 or until liquid evaporates, stirring constantly. 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 procedure with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and sour cream, if desired.

Add a review for Portobello and Black Bean Quesadillas Recipe | MyRecipes