Portobello And Black Bean Quesadillas

• 4 (8-inch) fat-free flour tortillas
• Butter-flavored cooking spray
• 2 (4 1/2-inch) portobello caps, chopped
• 2 tablespoons light balsamic vinaigrette
• 1 cup no-salt-added black beans, rinsed and drained
• 1 (2-ounce) jar diced pimiento, drained
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1/4 cup thinly sliced green onions
• Salsa (optional)
• Chopped fresh cilantro (optional)

1. Stack tortillas; microwave at HIGH 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; saute 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.
3. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.
4. 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.

flour tortillas, butter, portobello caps, light balsamic vinaigrette, nosalt, pimiento, blend cheese, green onions, salsa, fresh cilantro

Taken from www.myrecipes.com/recipe/portobello-black-bean-quesadillas (may not work)