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