Portobello and Black Bean Quesadilla in Our Dinner Menu

  • June 22, 2020, 1:46 p.m.
  • |
  • Public

Total calories: 892
Serving size: 2 quesadillas

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Sadly, these guys aren’t very photogenic, but I assure you they’re delicious.

Tortillas (we use the same tortillas we use for tacos)
Olive oil (we use organic, store brand)
2 Portobello caps, chopped
2 tablespoons balsamic vinaigrette (we use store brand)
1 can black beans (we use organic, store brand)
2oz jar, diced pimiento, drained (we use store brand)
Shredded cheese (we use the same cheese we use for tacos)
1/4 cup sliced green onions

We got this recipe from a book, actually, which I got used for about $5 on Amazon. It’s called “Cooking Light: Fresh Food Fast.” The recipe is slightly more involved than the previous two, but only slightly.

  • The first step is to chop the portobello caps and slice the green onions, which only takes like two minutes.
  • I just dump a bunch of olive oil in a pan, put the portobello mushrooms in there, and saute on medium-high for about two minutes.
  • Add the vinaigrette, black beans, and pimientos and cook for another minute or two.
  • Mash it all up, spoon it onto the tortillas, and sprinkle the cheese and green onions on.
  • Throw the whole quesadilla back onto the pan to melt it all together.
  • Enjoy.

Easy - check
Tasty - check

Last updated June 29, 2020

Mamie June 22, 2020


Mr. Mofo June 22, 2020

I am not a big mushroom fan. What are your thoughts on HARD tofu being used instead of portabello?

Original Rose Mr. Mofo ⋅ June 22, 2020

I am pretty inexperienced with tofu, but I imagine if you know how to prepare it that the results would probably be comparable.

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