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Categories:Viewed: 54 - Published at: a year ago
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 (page 224) or prepared salsa, or as needed
Method
- Preheat the oven to 425F.
- 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.
- Combine the refried beans with a small amount of water in a mixing bowljust enough to make the beans more spreadable.
- 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.
- Bake for 10 minutes, or until the tortillas begin to turn golden and crisp.
- Watch carefully!
- 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.
- See the suggestions under Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146).
- They all work just as well with this quesadilla recipe.
- (per each whole quesadilla)
- Calories: 394
- Total fat: 13g
- Protein: 13g
- Carbohydrates: 58g
- Fiber: 11g
- Sodium: 735mg
