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Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

Randy Mayor; Jan Gautro
Yield 4 servings
This fresh take on the traditional taco salad works well as a vegetarian main course.

Ingredients

  • Vinaigrette:
  • 1/4 cup Dijon-Lemon Vinaigrette
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • Quesadillas:
  • 1 (15-ounce) can black beans
  • 8 (6-inch) corn tortillas
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 3 to 4 tablespoons chopped pickled jalapeño peppers
  • Cooking spray
  • Remaining ingredients:
  • 6 cups chopped iceberg lettuce
  • 2 cups chopped tomato
  • 1 cup bottled salsa
  • 1/2 cup chopped onion
  • 1/4 cup low-fat sour cream

Nutrition Information

  • calories 389
  • caloriesfromfat 29 %
  • fat 12.4 g
  • satfat 4.9 g
  • monofat 4.2 g
  • polyfat 1.5 g
  • protein 20.2 g
  • carbohydrate 53.9 g
  • fiber 8.5 g
  • cholesterol 25 mg
  • iron 3.9 mg
  • sodium 985 mg
  • calcium 424 mg

How to Make It

  1. To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

  2. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.

  3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.