Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette
(from AmericnJewl’s recipe box)
This fresh take on the traditional taco salad works well as a vegetarian main course.
Source: Cooking Light
Serves 4 peopleCategories: dressing, entree, healthy, salad, vegetarian
Ingredients
- 1/4 cup Dijon-Lemon Vinaigrette
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 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
Directions
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To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
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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.
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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.
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LORIES 389(29% from fat); FAT 12.4g (sat 4.9g,mono 4.2g,poly 1.5g); PROTEIN 20.2g; CHOLESTEROL 25mg; CALCIUM 424mg; SODIUM 985mg; FIBER 8.5g; IRON 3.9mg; CARBOHYDRATE 53.9g