Big Quesadillas with Refried Beans, Spinach, and Avocado

1. 1

   Preheat the oven to 425F.

2. 2

   Rinse the greens and steam in a wide skillet or Dutch oven for just a minute or so, until wilted.

3. 3

   Transfer to a colander and drain well.

4. 4

   Combine the refried beans with a small amount of water in a mixing bowljust enough to make the beans more spreadable.

5. 5

   Lay a tortilla on a baking sheet.

6. 6

   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.

7. 7

   Fold over to cover.

8. 8

   Repeat with the remaining tortillas, using an additional baking sheet if needed.

9. 9

   Bake for 10 minutes, or until the tortillas begin to turn golden and crisp.

10. 10

    Watch carefully!

11. 11

    To serve, place each quesadilla or half of a quesadilla on an individual plate.

12. 12

    Top with avocado slices.

13. 13

    Serve at once, passing around salsa to top individual portions.

14. 14

    See the suggestions under Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146).

15. 15

    They all work just as well with this quesadilla recipe.

16. 16

    (per each whole quesadilla)

17. 17

    Calories: 394

18. 18

    Total fat: 13g

19. 19

    Protein: 13g

20. 20

    Carbohydrates: 58g

21. 21

    Fiber: 11g

22. 22

    Sodium: 735mg

* Per serving · 4 servings · Values may vary.

No additional tips available.