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.