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

Prep Time: 1 minutes
Cook Time: 14 minutes
Yield: 4 servings (serving size: 3 wedges)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

251 (32% from fat)

Fat:

9g (sat 3.7g,mono 0.8g,poly 1.8g)

Protein:

18.9g

Carbohydrate:

25.8g

Fiber:

7.5g

Cholesterol:

10mg

Iron:

2.3mg

Sodium:

695mg

Calcium:

318mg