Portobello and black bean quesadillas from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 163) by Cooking Light Magazine

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Notes about this recipe

  • mharriman on April 26, 2018

    One of our favorite weeknight dinners. I used pre-shredded reduced fat Mexican cheese blend cheese with last night’s quesadillas and the insides were a bit dry. I’ll go back to full fat cheese that I shred from a block next time. I like to top these with sour cream and salsa. Goes great with a green salad that includes tomatoes and avocados. This gets me in the mood for Cinco de Mayo!

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