Portobello and Black Bean Quesadillas

By á-1903

Ingredients

• 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
• 1/4 cup thinly sliced green onions
• Salsa
• Chopped fresh cilantro

Preparation

Step 1

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.