Big Quesadillas with Refried Beans, Spinach, and Avocado – a delicious recipe with arugula, beans, flour tortillas, tomatoes, avocado, Pineapple Salsa. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1 Preheat the oven to 425F.
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2 Rinse the greens and steam in a wide skillet or Dutch oven for just a minute or so, until wilted.
3
Transfer to a colander and drain well.
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3 Combine the refried beans with a small amount of water in a mixing bowljust enough to make the beans more spreadable.
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4 Lay a tortilla on a baking sheet.
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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.
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Fold over to cover.
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Repeat with the remaining tortillas, using an additional baking sheet if needed.
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5 Bake for 10 minutes, or until the tortillas begin to turn golden and crisp.
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Watch carefully!
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6 To serve, place each quesadilla or half of a quesadilla on an individual plate.
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Top with avocado slices.
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Serve at once, passing around salsa to top individual portions.
60
kcal
Calories
13
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Big Quesadillas with Refried Beans, Spinach, and Avocado falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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