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Portobello and Black Bean Quesadillas

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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

Details

Servings 4
Preparation time 1mins
Cooking time 15mins

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.

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