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1
Place the mushrooms in a medium skillet and layer the bell peppers on top of them.
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2
Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp.
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3
Drain.
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4
To make quesadillas preheat the oven to 400F.
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5
Arrange the mushrooms and peppers on the entire surface of 2 tortillas.
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6
Sprinkle with the cheese, and cover with the remaining tortillas.
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7
Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden.
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8
Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
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9
To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa.
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10
Arrange on individual plates.
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11
Heat each serving briefly in the microwave (about 1 minute) or preheated 400F oven (about 3 minutes) to melt the cheese, then fold over.
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12
Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
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13
Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
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14
Green Chili Black Beans (page 114)
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15
Simple tossed salad
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16
Calories: 287
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17
Total Fat: 12g
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18
Protein: 17g
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19
Carbohydrate: 25g
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20
Cholesterol: 30mg
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21
Sodium: 512mg
