Big Quesadillas with Refried Beans, Spinach, and Avocado

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

4 large or 8 smaller servings

Cooking Methodbaking, steaming



Total Timeunder 30 minutes

Kid FriendlyYes

Occasiongame day

Recipe Coursemain course

Dietary Considerationegg-free, healthy, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecrisp, rich, savory


  • 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.


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