Vegetarian

Bean and Cheese Quesadilla w/salad is for Dinner.

Bean and Cheese Quesadilla w/salad takes several minutes to prepare.

Bean and Cheese Quesadilla w/salad takes several minutes to cook.

Bean and Cheese Quesadilla w/salad makes 4 servings.

The ingredients for Bean and Cheese Quesadilla w/salad are:

1 16-ounce can refried black beans
1 cup frozen corn, thawed
1/4 cup prepared chunky salsa
1 2.25-ounce can sliced black olives, drained
1 chipotle chile in adobo sauce , chopped
8 6-inch flour tortillas
2 tablespoons canola oil
1 cup broccoli slaw mix
1 4-ounce can diced peaches, drained and diced
1 cup shredded mozzarella cheese

salad:
3 tablespoons balsamic vinegar
1/4 cup olive oil
coarse salt and freshly ground pepper, to taste
4 cups mixed baby greens
1 tomato , cored and sliced
1 avocado , pitted, peeled and cut into 1/2-inch chunks

Here is how you make Bean and Cheese Quesadilla w/salad:

Preheat the oven to 400 degrees.[1] In a small bowl, combine the refried beans, corn, salsa,black olives and chile. Brush one side of each tortilla withsome of the oil and spread the bean mixture over the unoiledsides of HALF of the tortillas, set aside.[2] In another small bowl, combine the broccoli and thepeaches. Top the bean mixture (on tortillas) with the broccolimixture. Top with cheese and the remaining tortillas, oiledsides up, pressing down lightly. Place on a large bakingsheet.[3] Bake for 10-12 minutes or until golden brown and thecheese is melted.Salad:[1] In a small bowl or cruet, mix the vinegar and oil. Add saltand pepper and mix well.[2] In a salad bowl, toss the greens, tomato, and avocadowith enough dressing to coat.Serving Size:?4

The nutritional information for Bean and Cheese Quesadilla w/salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 555.8

• Total Fat: 33.7 g
• Cholesterol: 13.3 mg
• Sodium: 815.3 mg
• Total Carbs: 52.6 g
• Dietary Fiber: 10.0 g
• Protein: 15.7 g