A favorite quick weeknight vegetarian dinner. Mushrooms and cheese are excellent sources of vitamin D, the sunshine vitamin, necessary for calcium absorption and building strong bones. Most people today are not getting enough vitamin D.
Serve with our Mexican Tomato Soup if you like to dip.
Portobello and Cheese Quesadillas
Servings
6 Servings
Ingredients
- 1 onion thinly sliced
- 1 pound portobello mushrooms thinly sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped cilantro
- 1 16-ounce can refried black beans
- 9 8-inch whole-wheat tortillas
- 8 ounces Tnuva Cheddar cheese shredded(about 2 cups)
Instructions
- Preheat the oven to 400°F. Line three baking sheets with baking paper.
- Place onions and mushrooms on one of the prepared baking sheets.
- Drizzle with oil, chili powder, salt, and pepper and toss to coat.
- Roast at 400°F for 20 minutes, tossing halfway through.
- Remove from the oven and mix in cilantro. 6. Lay out tortillas on the remaining two prepared baking sheets.
- Divide beans evenly and spread on one side of each tortilla.
- Top with cheese and mushroom and onion mixture.
- Fold over tortillas to enclose filling.
- Bake at 400°F for about 20 minutes or until just browned.
- Cut each quesadilla into 4 triangles.
- Gluten Free: Swap brown rice for whole-wheat tortillas. Layer rice, beans, and mushroom and onion mixture. Top with cheese and bake until melted.
- Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Nutrition
Nutrition Facts
Portobello and Cheese Quesadillas
Amount per Serving
Calories
460
% Daily Value*
Fat
24
g
37
%
Cholesterol
37
mg
12
%
Sodium
1286
mg
56
%
Carbohydrates
43
g
14
%
Fiber
11
g
46
%
Sugar
4
g
4
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
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