Big quesadillas make a filling one-dish meal that is easily completed with a salad on the side. Here is the first of a trio of such fare.

　　

Ingredients

4 large or 8 smaller servings

　　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 (page 224) or prepared salsa, or as needed

　　

Step 1

Preheat the oven to 425°F.

　　

Step 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.

　　

Step 3

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

　　

Step 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.

　　

Step 5

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

　　

Step 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.

　　

Menu Suggestions:

Step 7

See the suggestions under Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146). They all work just as well with this quesadilla recipe.

　　

nutrition information

Step 8

(per each whole quesadilla)

　　

Step 9

Calories: 394

　　

Step 10

Total fat: 13g

　　

Step 11

Protein: 13g

　　

Step 12

Carbohydrates: 58g

　　

Step 13

Fiber: 11g

　　

Step 14

Sodium: 735mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).