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1
Preheat the oven to 425F.
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Combine the portobello slices with a small amount of water in a medium skillet; cover and steam until they soften, about 2 minutes.
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Add the broccoli and continue to steam, covered, until it is bright green and tender-crisp, about 3 minutes longer.
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4
Remove from the heat and drain.
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5
Combine the beans and salsa in a mixing bowl.
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6
Lay a tortilla on a baking sheet.
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7
Spread one half of it with a quarter of the black bean mixture, followed by a quarter of the broccoli and mushroom mixture.
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Fold over to cover.
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9
Repeat with the remaining tortillas, using an additional baking sheet if needed.
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10
Bake for 10 minutes, or until the tortillas begin to turn golden and crisp.
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Watch carefully!
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To serve, place each quesadilla or half of a quesadilla on an individual plate.
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13
Top with some of the sauce, then sprinkle with some scallions if desired.
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14
Quick and tasty side dishes for this include Pan-Roasted Corn with Red Peppers and Pumpkin Seeds (page 199) and Zucchini and Summer Squash Saute (page 209).
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15
A simple green salad completes the meal.
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16
An easy potato side dish is also most welcome alongside this bountiful quesadilla.
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Since you have the oven going, consider Rosemary Roasted Potatoes with Black Olives (page 195).
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18
Start this dish before you start the quesadillas.
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Other choices include Fingerling Fries (page 194) and Sauteed Paprika Potatoes (page 207).
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20
Or simply serve microwaved white or sweet potatoes.
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For a plentiful meal that involves no further recipes, serve only a bountiful green salad and some stone-ground tortilla chips.
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22
(per each whole quesadilla)
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23
Calories: 458
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24
Total Fat: 5g
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25
Protein: 24g
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26
Carbohydrates: 69g
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27
Fiber: 17g
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28
Sodium: 1050mg
