Portobello and Black Bean Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 texture. Ingredients:
4 (8-inch) gluten-free tortillas |
butter-flavored cooking spray |
2 (4 1/2-inch) portobello caps, chopped |
2 tablespoons light balsamic vinaigrette |
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) |
reduced-fat sour cream (optional) |
Directions:
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 or until liquid evaporates, stirring constantly. 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 procedure with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and sour cream, if desired.
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