Portabello and Black Bean Quesadillas

Yield:4-5 Servings
Ingredients:
8 flour tortillas
cooking spray
2 medium portabello mushroom caps, cleaned, chopped
1 c canned black beans, rinsed and drained
1(2oz.) jar diced pimiento, drained
1 c four cheese Mexican blend cheese, shredded
1/4 c green onions, thinly sliced
sour cream, to serve
salsa, to serve

1. Heat tortillas in a microwave for 2-3 minutes.Remove tortillas from microwave and keep warm.
2. Heat a large skillet over medium-high heat.Coat pan with cooking spray. Add mushrooms and
saute until tender. Add beans and pimiento and cook for 2-3 minutes, stirring constantly.
3.Spoon about 1/3 c of the bean mixture onto 4 tortillas.Sprinkle each with shredded cheese and green onions.Top each tortilla with the remaining tortillas.
4.In another large skillet, Coat with cooking spray.Take turns placing each quesadilla in the skillet and cook 2-3 minutes on each side.Place quesadillas on a warmed serving dish, cut each quesadilla till you have 4 wedges each.Serve immediately with salsa or sour cream.

Stuffed Poblano Chilies

Yield:4 Servings
Ingredients:
4 large poblano chiles,halved and seeded
1 (16oz.) can refried beans
1 microwaveable pouch rice (like Uncle Ben's), cooked
1/2 c salsa
1 c Mexican cheese
fresh cilantro, chopped

1. Place the poblano chile halves, cut side up in a microwaveable dish and microwave for 3 minutes.
2. In a medium bowl, combine the refried beans, rice, and salsa and stir well. Spoon bean mixture into chile halves.Top with Mexican cheese and microwave for about 2 minutes or until
cheese melts.
3.Remove from microwave and place chiles on serving dish and garnish with fresh cilantro.