Portobello and Black Bean Quesadillas

Tonight's dinner was another favorite.We were a little hesitant when we first made these but the combination of the mushrooms and black beans are super tasty. We used balsamic vinegar instead of the vinaigrette called for in the recipe but I'm sure it tastes good either way. The only issue I have with them is that they don't reheat well. These can also be made gluten free if using corn tortillas. 4.5 out of 5 stars.

Recipe from Cooking Light

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)

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; saute 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.

Amount Per Serving

Calories: 251

Fat: 9g

Cholesterol: 10mg

Sodium: 695mg

Carbohydrate: 25.8g

Fiber: 7.5g

Protein: 18.9g