This fresh take on the traditional taco salad works well as a vegetarian main course.

Lia Mack Huber
Recipe by Cooking Light June 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

389 calories; calories from fat 29%; fat 12.4g; saturated fat 4.9g; mono fat 4.2g; poly fat 1.5g; protein 20.2g; carbohydrates 53.9g; fiber 8.5g; cholesterol 25mg; iron 3.9mg; sodium 985mg; calcium 424mg.
Advertisement