Portobello and Black Bean Quesadillas

Ingredients

• 2 tablespoons balsamic vinaigrette light
• 1 cup no-salt-added black beans canned rinsed drained
• 0.3 cup green onions thinly sliced
• 2 ounce pimientos diced drained
• 9 inch portobello caps chopped
• 4 ounces cheese mexican blend cheese shredded reduced-fat
• 4 8-inch tortillas gluten-free ()

Equipment

• frying pan
• paper towels
• potato masher
• microwave

Directions

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.
3. Add mushrooms; saut 2 minutes or until tender.
4. Add vinaigrette, beans, and pimiento; cook 1 to 2 minutes or until liquid evaporates, stirring constantly. Mash bean mixture slightly with a potato masher.
5. Spoon about 1/3 cup bean mixture onto each tortilla.
6. Sprinkle evenly with cheese and onions. Fold tortillas in half.
7. Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray.
8. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat procedure with remaining 2 quesadillas.
9. Cut each quesadilla into 3 wedges.
10. Serve immediately with salsa and sour cream, if desired.