Its simple to make & delicious to eat! It takes less than 30 mins to get ready and is healthy as well as nutritious! Give it a try!
Black Bean & Portobello Quesadillas
- 2 tablespoons Olive oil
- 1 small Onion, diced
- 2 cups Portobello Mushrooms, chopped
- 1 tablespoon minced Garlic
- 1 to 3 Jalapeno chilies, seeded and chopped, or to taste
- 1 14.5-oz. can Black beans, drained and rinsed
- 1 teaspoon Chipotle en Adobo, or to taste
- Ground Cumin to taste
- Salt and freshly ground Black pepper to taste
- 3 tablespoons chopped Cilantro
- 6 Whole Wheat Flour tortillas, one per quesadilla
- 1 cup grated low-fat or regular Cheddar cheese
- 1/2 cup Spring Onions, just the green part chopped
- Heat oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes.
- Add garlic and jalapeños, and continue to sauté for 1 minute more. Add black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add cilantro, and adjust seasonings to taste.
- Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the ﬁling, and set aside. Repeat until the filling mixture is used up.
- Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the ﬁled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.
TIP: Serve with sour cream or any type of salsa or guacamole or all of them!
VARIATION: Feel free to add or subtract any veggies of your choice!
Native: After relishing variety of quesadillas at restaurants – plain cheese, veggies or black beans ones, I came up with this recipe – which combines all of them into one — to give you a healthy and fulfilling meal!
Hope you enjoy it!