Portobello and Black Bean Quesadillas

Name: Portobello and Black Bean Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps light balsamic vinaigrette; 237 milliliters no-salt-added black beans, rinsed and drained; 4 8-inchs (8-inch) fat-free flour tortillas; 59 milliliters thinly sliced green onions; 57 grams diced pimiento, drained; 9 inches portobello caps, chopped; 113 grams cup preshredded reduced-fat 4-cheese Mexican blend cheese

Portobello and Black Bean Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 308 calories, 12g of protein, and 16g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Not A mixture of balsamic vinaigrette, no-salt-added beans, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling.

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Tortilla

Equipment you will use

Microwave

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add mushrooms; saut 2 minutes or until tender.

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Mushrooms

Add vinaigrette, beans, and pimiento; cook 1 to 2 minutes, stirring constantly, or until liquid evaporates. Mash bean mixture slightly with a potato masher.

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Vinaigrette

Pimiento

Potato

Beans

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Potato Masher

Spoon about 1/3 cup bean mixture onto each tortilla.

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Tortilla

Sprinkle evenly with cheese and onions. Fold tortillas in half.

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Tortilla

Cheese

Onion

Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Paper Towels

Frying Pan

Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas.

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Cheese

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Frying Pan

Cut each quesadilla into 3 wedges.

Serve immediately with salsa and cilantro, if desired.

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Cilantro

Salsa

Equipment

Ingredients

Servings:

2Tbsps

light balsamic vinaigrette 237milliliters

no-salt-added black beans, rinsed and drained 48-inchs

(8-inch) fat-free flour tortillas 59milliliters

thinly sliced green onions 57grams

diced pimiento, drained 9inches

portobello caps, chopped 113grams

cup preshredded reduced-fat 4-cheese Mexican blend cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.