Bountiful, easy, and filling, these quesadillas entice with the combination of traditional and offbeat ingredients
Recipe information
Yield
4 large or 8 smaller servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Combine the portobello slices with a small amount of water in a medium skillet; cover and steam until they soften, about 2 minutes. Add the broccoli and continue to steam, covered, until it is bright green and tender-crisp, about 3 minutes longer. Remove from the heat and drain.
Step 3
Combine the beans and salsa in a mixing bowl.
Step 4
Lay a tortilla on a baking sheet. Spread one half of it with a quarter of the black bean mixture, followed by a quarter of the broccoli and mushroom mixture. Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.
Step 5
Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!
Step 6
To serve, place each quesadilla or half of a quesadilla on an individual plate. Top with some of the sauce, then sprinkle with some scallions if desired.
Menu Suggestions
Step 7
Quick and tasty side dishes for this include Pan-Roasted Corn with Red Peppers and Pumpkin Seeds (page 199) and Zucchini and Summer Squash Sauté (page 209). A simple green salad completes the meal.
Step 8
An easy potato side dish is also most welcome alongside this bountiful quesadilla. Since you have the oven going, consider Rosemary Roasted Potatoes with Black Olives (page 195). Start this dish before you start the quesadillas. Other choices include Fingerling Fries (page 194) and Sautéed Paprika Potatoes (page 207). Or simply serve microwaved white or sweet potatoes.
Step 9
For a plentiful meal that involves no further recipes, serve only a bountiful green salad and some stone-ground tortilla chips.
nutrition information
Step 10
(per each whole quesadilla)
Step 11
Calories: 458
Step 12
Total Fat: 5g
Step 13
Protein: 24g
Step 14
Carbohydrates: 69g
Step 15
Fiber: 17g
Step 16
Sodium: 1050mg
