Wednesday, July 14, 2010
Black Bean Portobello Quesadillas
It is WAY too hot here in Ojai to cook so I am trying to find quick and easy dinners that don't require turning the oven on.
4 whole wheat flour tortillas
2 large portobello mushroom caps (chopped)
2 tbsp of balsamic vinegar
1 cup of black beans (rinsed and drained)
1 jar diced pimiento (2oz jar, drained)
1 cup reduced fat cheddar cheese
1/4 cup sliced green onions
2 tbsp fresh cilantro
1. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 2 minutes. Add vinegar, beans, and pimiento; cook 1 to 2 minutes, stirring constantly until liquid evaporates. Mash bean mixture slightly with potato masher.
2. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese, cilantro and onions. Fold tortillas in half.
3. Heat skillet 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 with low fat sour cream and salsa.
*Cold beer is optional, but highly recommended!
Serves 4 (serving size 3 wedges)