← Back to Search Results
baking, steaming
Big Quesadillas with Refried Beans, Spinach, and Avocado

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Big quesadillas make a filling one-dish meal that is easily completed with a salad on the side. 

Yield: 4 large or 8 smaller servings

Ingredients

  • 4 to 5 ounces arugula or baby spinach
  • One 15- to 16-ounce can refried beans (any vegan variety)
  • Four 12-inch flour tortillas or wraps
  • 2 medium firm, ripe tomatoes, halved and sliced
  • 1 medium avocado, sliced
  • 1 cup Pineapple Salsa  or prepared salsa, or as needed

Directions

1 Preheat the oven to 425°F.

2 Rinse the greens and steam in a wide skillet or Dutch oven for just a minute or so, until wilted. Transfer to a colander and drain well.

3 Combine the refried beans with a small amount of water in a mixing bowl–just enough to make the beans more spreadable.

4 Lay a tortilla on a baking sheet. Spread one half of it with a quarter of the refried beans, followed by a quarter of the greens and a quarter of the tomato slices. Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.

5 Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!

6 To serve, place each quesadilla or half of a quesadilla on an individual plate. Top with avocado slices. Serve at once, passing around salsa to top individual portions.


© 2008 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Per each whole quesadilla:
Calories: 394
Total fat: 13 g
Protein: 13 g
Carbohydrates: 58 g
Fiber: 1
Sodium: 735 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-explorations Baked Explorations
by Matt Lewis
martin-yans-china Martin Yan's China
by Martin Yan
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?