Thursday, March 10, 2011

Portobello & Black Bean Quesadillas


Apparently it has been deemed "mushroom week" here at casa de Runs With Spatulas. Good thing I finally decided to start liking them. Monday started out with these fantastic Portobello and Black Bean Quesadillas, followed by, surprise!, mushroom pierogies at our weekly pierogie night, which were then followed by a pasta dish containing them last night. It's a good thing dinner tonight does not contain mushrooms in any shape or form. I think I might be getting a little mushroomed out.

Recently, it had been a struggle to figure out what's going on my weekly menu. I've exhausted my usual suspects of places to look for recipes, and nothing really sounds all that good. While rummaging around looking for recipes, I spotted a cookbook I had purchased a while ago, marked tons of recipes, then promptly forgot about. After flipping through, I picked out two recipes which of course, were not any of the ones I had bookmarked. Go figure. Maybe because I did all my bookmarking before I realized I liked mushrooms? Sounds about right.

Portobello and Black Bean Quesadillas
Adapted from: Cooking Light's Fresh Food Fast

4 (8-inch) flour tortillas
2 (4 1/2-inch) portobello caps, chopped
2 tablespoons light balsamic vinaigrette
1 cup black beans, rinsed and drained
3 ounces pimiento, diced
1 cup (4 ounces) Mexican blend cheese, shredded
1/4 cup thinly sliced green onions

Stack tortillas and microwave on high 1 minute. Leave in microwave to keep warm while preparing filling.

Heat a large non-stick skillet over medium-high heat. Once at temperature, coat pan with cooking spray. Add mushrooms and sauté 5 minutes, or until tender. Add vinaigrette, beans, and pimiento. Sauté about 2 minutes, stirring constantly, or until the liquid is absorbed. Mash bean mixture slightly with the back of a fork.

Spoon 1/3 cup bean mixture onto each tortilla and spread even across half of tortilla. Sprinkle each with 1/4 cup cheese and 1 tablespoon onions. Fold tortillas in half.

Wipe the skillet clean with a damp paper towel, then bring to medium heat. Spray pan with cooking spray. Place 2 quesadillas in pan, cooking 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.

Serves: 4


Both of us really enjoyed the flavor of these quesadillas, and they were surprisingly very filling. I assumed going into this dish that we wouldn't have any leftovers, especially with the way Adam's been eating as of late. But I was wrong, and Adam was the lucky winner of the last quesadilla for lunch the next day. I just kind of wish there was just a bit more filling in each of these, though. Maybe use only 3 tortillas instead of 4? Regardless, these were still delicious and came together, as promised, quick and easy.


Nutrition Facts
Amount per serving
Calories 480Calories from fat 135
% Daily Value
Total Fat 15.0g23%
Saturated Fat 7.1g35%
Cholesterol 35mg12%
Sodium 498mg21%
Total Carbs 67.0g22%
Dietary Fiber 12.8g51%
Sugars 4.9g
Protein 22.5g
Vitamin A 16%Vitamin C 47%
Calcium 35%Iron 21%

13 comments:

  1. These look delicious! I am a huge quesadilla fan, because of all the meltyness going on, so I will definitely have to give these a try!

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  2. What a lovely combination with the black beans and mushrooms. I haven't had quesadillas in ages and this looks so tempting. Great recipe!

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  3. Yum I made quesadillas with mushrooms and black beans once and it was FABULOUS! These look awesome

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  4. I love portobello mushrooms. mushrooms and cheese and beans always win :)

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  5. these look great! black bean and mushroom is an amazing combo and quesadillas are one of my fav foods! i'm always looking for new fillings!

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  6. Portobellos are delicious! Love these quesadillas!

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  7. I love this combination of portobello with beans. and cheese!
    I also didn't like mushrooms at one point...I'm so happy that I changed my mind - they are so good!

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  8. I adore mushrooms!! Have never put then into a quesadilla, but why not? Love the addition of the balsamic... I'm saving this one. I do my quesadillas on the grill for lunch, perfect!

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  9. Thanks for the recipe!!! Love it

    btw, bird nest (www.geocities.jp/hongkong_bird_nest/index_e.htm) is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

    it greatly increase tissue regeneration

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  10. I love to make quesadillas - they're so easy and you can fill them with anything - I love the mushrooms in this one...nice and hearty! Great job!

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  11. That does sound wonderful and quesadillas are just so versatile and pretty much taste awesome with whatever you put inside. I love mushrooms and I don't think I would ever be mushroomed out ;o)

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  12. I love veggie quesadillas. These look great!

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