Portobello and Black Bean Quesadillas

Name: Portobello and Black Bean Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps light balsamic vinaigrette; 237 milliliters canned no-salt-added black beans, rinsed and drained; 59 milliliters thinly sliced green onions; 57 grams diced pimiento, drained; 9 inches portobello caps, chopped; 113 grams cup shredded reduced-fat 4-cheese Mexican blend cheese; 4 8-inchs (8-inch) gluten-free tortillas

The recipe Portobello and Black Bean Quesadillas is ready in about 45 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. This recipe covers 13% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 308 calories, 12g of protein, and 16g of fat per serving. This recipe serves 4. If you have balsamic vinaigrette, pimiento, no-salt-added beans, and a few other ingredients on hand, you can make it.

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 or until liquid evaporates, stirring constantly. 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 procedure 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 sour cream, if desired.

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Sour Cream

Salsa

Equipment

Ingredients

Servings:

2Tbsps

light balsamic vinaigrette 237milliliters

canned no-salt-added black beans, rinsed and drained 59milliliters

thinly sliced green onions 57grams

diced pimiento, drained 9inches

portobello caps, chopped 113grams

cup shredded reduced-fat 4-cheese Mexican blend cheese 48-inchs

(8-inch) gluten-free tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.