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1
In a large bowl combine bagged salad, sliced tomatoes, sliced cucumber, sliced green onions, corn and chopped cilantro.
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2
Set aside.
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3
Heat black bean patties in microwave according to package directions.
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4
Once cooked slice into strips.
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5
While patties are cooking heat enough oil to fry tortilla strips in a skillet.
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6
Fry tortilla strips until crispy and lightly browed.
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7
Drain on paper towel.
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8
Sprinkle strips with cumin and garlic salt.
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9
Set aside.
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10
Drain oil from frying pan and lightly dry with paper towels.
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11
Place one flour tortilla in pan and warm lightly on both sides.
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12
Sprinkle with some of the shredded Mexican cheese and fold over (Dont use it all.
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13
Make sure to save some cheese for the salad!).
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14
Continue flipping the quesadilla to prevent burning until cheese melts.
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15
Repeat with second flour tortilla and set both quesadillas aside until cool enough to handle.
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16
Slice into medium sized triangles.
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17
Set aside.
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18
Divide the salad mix among four large bowls or plates.
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19
Top each with remaining cheese, sliced black bean patties, a big dalop of sour cream, guacamole, salsa and fried tortilla strips.
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20
Drizzle 1 tbs of ranch dressing on top of each salad and finish off by placing sliced quesadilla triangles around the plate.
