A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

　　

Ingredients

4 servings

　　8 ounces white or cremini mushrooms, cleaned and sliced

　　1 medium red bell pepper, thinly sliced

　　4 soft taco-size (8- to 10-inch) flour tortillas

　　1 1/2 cups grated Monterey Jack or Jack-style soy cheese

　　Salsa, as desired

　　

Step 1

Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.

　　

Step 2

To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. 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. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.

　　

Step 3

To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.

　　

Menu

Step 4

Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)

　　

Step 5

Green Chili Black Beans (page 114)

　　

Step 6

Simple tossed salad

　　

nutrition information

Step 7

Calories: 287

　　

Step 8

Total Fat: 12g

　　

Step 9

Protein: 17g

　　

Step 10

Carbohydrate: 25g

　　

Step 11

Cholesterol: 30mg

　　

Step 12

Sodium: 512mg

　　The Vegetarian 5-Ingredient Gourmet