Big Quesadillas with Refried Beans, Spinach, and Avocado
- 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
- 1 Preheat the oven to 425F.
- 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 bowljust 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.
arugula, beans, flour tortillas, tomatoes, avocado, pineapple salsa
Taken from www.cookstr.com/recipes/big-quesadillas-with-refried-beans-spinach-and-avocado (may not work)