Cheddar-Jalapeño Quesadilla Salad With Cilantro-Lime Vinaigrette

• Vinaigrette:
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• Quesadillas:
• 1 (15-ounce) can black beans
• 8 (6-inch) corn tortillas
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 3 to 4 tablespoons chopped pickled jalapeno peppers
• Cooking spray
• Remaining ingredients:
• 6 cups chopped iceberg lettuce
• 2 cups chopped tomato
• 1 cup bottled salsa
• 1/2 cup chopped onion
• 1/4 cup low-fat sour cream

1. To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
2. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeno; top with remaining tortillas.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.

vinaigrette, fresh cilantro, lime juice, black beans, corn tortillas, cheddar cheese, peppers, cooking spray, remaining ingredients, iceberg lettuce, tomato, bottled salsa, onion, lowfat sour cream

Taken from www.myrecipes.com/recipe/cheddar-jalapeo-quesadilla-salad-with-cilantro-lime-vinaigrette (may not work)