Big quesadillas make a filling one-dish meal that is easily completed with a salad on the side. Here is the first of a trio of such fare.
Recipe information
Yield
4 large or 8 smaller servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 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.
Step 3
Combine the refried beans with a small amount of water in a mixing bowl—just enough to make the beans more spreadable.
Step 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.
Step 5
Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!
Step 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.
Menu Suggestions:
Step 7
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.
nutrition information
Step 8
(per each whole quesadilla)
Step 9
Calories: 394
Step 10
Total fat: 13g
Step 11
Protein: 13g
Step 12
Carbohydrates: 58g
Step 13
Fiber: 11g
Step 14
Sodium: 735mg
