- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 30 Times
Big quesadillas make a filling one-dish meal that is easily completed with a salad on the side.
- 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
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 is provided by the author.
Per each whole quesadilla:
Total fat: 13 g
Protein: 13 g
Carbohydrates: 58 g
Sodium: 735 mg