Bountiful, easy, and filling, these quesadillas entice with the combination of traditional and offbeat ingredients

　　

Ingredients

4 large or 8 smaller servings

　　6 ounces sliced portobello mushrooms

　　2 1/2 cups small broccoli florets (fresh or frozen; use precut to save time)

　　Two 15- to 16-ounce cans black beans, drained and rinsed

　　1 cup salsa (any favorite kind—use something interesting like chipotle)

　　Four 12-inch flour tortillas or wraps

　　About 1 cup Instant Roasted Red Pepper Sauce (page 220), or extra salsa

　　Thinly sliced scallions, optional

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).