Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This fresh take on the traditional taco salad works well as a vegetarian main course. 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 |
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 |
Directions:
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.
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