BIG QUESADILLAS WITH REFRIED BEANS, SPINACH, AND AVOCADO

Big Quesadillas with Refried Beans, Spinach, and Avocado image

Yield 4 large or 8 smaller servings

Number Of Ingredients 6

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

Steps:

Preheat the oven to 425°F.
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 bowl-just 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.
Menu Suggestions:
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
(per each whole quesadilla)
Calories: 394
Total fat: 13g
Protein: 13g
Carbohydrates: 58g
Fiber: 11g
Sodium: 735mg