Portobello Quesadillas

Servings: 4 – Total Time: 35 minutes


  • 4 flour tortillas
  • cooking spray
  • 3 large portobello mushroom caps, chopped
  • 2 tablespoons balsamic vinaigrette
  • 1 can black beans, rinsed and drained
  • 1/2 cup salsa
  • Mexican cheese blend, shredded
  • green onions, thinly sliced
  • sour cream


  1. Stack tortillas and microwave at high for 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 and sauté for 3 minutes or until tender.
  3. Add vinaigrette, beans, and salsa and cook for 5 to 6 minutes, or until liquid evaporates, stirring constantly.
  4. Spoon 1/4 bean mixture onto each tortilla. Sprinkle evenly with cheese and green onions and fold tortillas in half.
  5. Wipe skillet with paper towels and heat over medium heat. Coat pan with cooking spray. Place 1 quesadilla in the pan and cook for 2 minutes on each side or until golden and cheese melts. Repeat with remaining quesadillas.
  6. Cut each quesadilla into 3 wedges and serve with sour cream.

Adapted from Cooking Light’s Fresh Food Fast.


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