1/4 cup Bewitched black bean salsa
2 oz. chevre goat cheese
1 flour tortilla
1 Tbs. butter
3 oz. Portobella Mushroom
2 Tbs. EVOO
Slice the portobello mushroom in 1/2" pieces. Warm skillet to a medium/ low heat and Add EVOO. Sautéed the Mushrooms until tender (about 15 minutes) flipping once. Remove Mushrooms to a side plate. Lightly butter one side of the tortilla. Spread equal parts Bewitched black bean salsa and goat cheese on a flour tortilla. cook for a few minutes, then fold the tortilla in half. Continue to grill in a skillet (flipping once if needed) until toasty on the outside and warmed through. Slice into three pieces and enjoy.
DTS Tip: top with Machismo salsa!