Quick Refried-Bean Quesadillas With Corny Salsa Verde

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The emblematic quesadilla is glued unneurotic with food and sometimes fried. Not these, which are dispersed with refried beans and cooked successful a adust skillet.

For the salsa, it is important for the parsley leaves to beryllium precise adust truthful the condiment is not diluted by h2o clinging to them.

The salsa tin beryllium refrigerated successful an airtight instrumentality for up to 4 days.

Adapted from "Big Vegan," by Robin Asbell (Chronicle, 2011).

Ingredients

For the salsa

  • 2 mean cloves garlic, coarsely chopped
  • 3/4 cupful packed flat-leaf parsley, good dried (see headnote)
  • 1/4 cupful extra-virgin olive oil
  • 4 pitted greenish olives, coarsely chopped
  • 2 tablespoons capers, rinsed
  • 1/2 cupful frozen corn, defrosted
  • 2 tablespoons champagne vinegar

For the quesadillas

  • 1 1/2 cups (vegan) refried beans oregon legume dip
  • 1/4 cupful chopped scallions oregon outpouring onions (white and light-green parts)
  • 1 spoon crushed cumin
  • Eight 6-inch whole-wheat oregon whole-meal (such arsenic corn) tortillas

Nutritional Facts

Per serving

  • Calories

    370

  • Fat

    18 g

  • Saturated Fat

    2 g

  • Carbohydrates

    45 g

  • Sodium

    470 mg

  • Protein

    9 g

  • Fiber

    9 g

  • Sugar

    2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Big Vegan," by Robin Asbell (Chronicle, 2011).

Tested by Bonnie S. Benwick.

Published December 13, 2011

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Updated March 14, 2026

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