Portobello and Black Bean Quesadillas




Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling. 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, stirring constantly, or until liquid evaporates. Mash bean mixture slightly with a potato masher.

Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half. Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and cilantro, if desired. Yield: 4 servings (3 wedges).

Nutrition Per Serving

251 Calories, 9 g Fat, 19 g Protein, 25 g Carbs, 7.5 g Fiber, 695 mg Sodium
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