Portobello and Black Bean Quesadillas

Portobello and Black Bean Quesadillas
Photo by Oxmoor House


  • 1 (2-ounce) jar diced pimiento, drained
  • Salsa (optional)
  • Chopped fresh cilantro (optional)
  • 2 (4 1/2-inch) portobello caps, chopped
  • ¼ cup thinly sliced green onions
  • 1 cup no-salt-added black beans, rinsed and drained
  • 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • + 3 more ingredients
    • 4 (8-inch) fat-free flour tortillas
    • Butter-flavored cooking spray
    • 2 tablespoons light balsamic vinaigrette

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, ...

View full recipe at My Recipes


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