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Quesadilla with Refried Beans, Spinach and Avocado
Vegan Express, Nava Atlas----with changes by Eve
An easy dish for a quick supper.
4-5 oz. arugula or spinach
470 ml2 cups or one 15-oz. can refried beans
four 12-inch tortillas or wraps
2 ripe tomatoes halved and sliced
one medium avocado or about 1 cup guacamole
salsa
Chop the spinach and slice the tomatoes.
Lay the tortillas on your work surface and spread half of each tortilla with 1/4 of the refried beans. I like to smear a little of the beans on the edge of the other half too, to serve as glue to hold the quesadilla together.
Sprinkle 1/4 of the spinach over the beans and then add 1/4 of the tomato slices.
Fold over to cover.
Dry-fry the quesadillas in a skillet, turning over a few times.*
Serve and garnish with guacamole or avocado slices and salsa as desired.
*The original recipe calls for baking the quesadillas on a baking sheet in a 425F oven for ten minutes. You could try that if you prefer.
Note: these are very tasty but can get sloppy if the tomatoes are very juicy. You may want to drain them a bit in that case.