Portobello and Black Bean Quesadillas

Portobello and Black Bean Quesadillas

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  • Prep Time


  • Total Time


  • Servings



  • 4 fat-free tortillas

  • Butter-flavored cooking spray

  • 2 portobello caps, chopped

  • 2 tablespoons light balsamic vinaigrette

  • 1 cup no-salt-added black beans, rinsed and drained

  • 1 jar diced pimentos, drained

  • 1 cup preshredded reduced-fat 4-cheese Mexican blend cheese

  • ¼ cup thinly sliced green onions

  • Salsa

  • Chopped fresh cilantro


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 potato masher. 3. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.


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