Quesadillas and a Cilantro Lime Vinaigrette

I made an incredibly simple meal I adapted from the Eating Well July 2010 issue and a recipe from EW's online recipes. Bean and cheese quesadillas with a simple green salad with cilantro-lime vinaigretteSurprisingly, my carnivorous husband and sons pronounced this the "Best Meatless Monday meal, ever. Can we make it again?" They made second helpings and drizzled the salad dressing over the quesadillas as well. Lesson learned: simple and familiar is much better received than complex and "weird". Next time I think I will use dried beans and stash extra in the fridge. The mix would be easy to keep on hand for quick lunches and suppers.

I think these quesadillas would be great on the grill. Also, the vinaigrette (which will have permanent status in my fridge since it is so easy to make) would be very good drizzled over fish.


Pinto Bean Quesadillas
Serves 4
1 14-oz can pinto beans, rinsed, and smashed with a potato masher. Don't completely obliviate them. You want the texture.
1/4 teaspoon cumin
1/2 Cup shredded Pepper Jack cheese
1/2 Cup prepared fresh salsa, divided
4 8-inch whole wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado diced

Combine beans, cheese, and 1/4 Cup of salsa in a bowl. Spread 1/2 cup of bean mix over healf of each tortilla. Fold tortilla over mixture and press a bit to flatten.

Heat on teaspoon oil in large nonstick skillet over med-hi heat. Add 2 quesadillas and cook on each side for 2-4 minutes or until heated through. Repeat with remaining quesadillas.

Serve topped with avocado and remaining salsa.


Cilantro-Lime Dressing
makes 1 1/4 Cups total

1 Cup packed cilantro (I just use one bunch)
1/2 cup extra virgin olive oil
1/4 cup lime juice
1 teaspoon lime zest
1/4 Cup orange juice
zest from one orange
1/2 teaspoon salt
1/2 teaspoon pepper
1 small clove of garlic, minced or pressed

Puree everything in a blender until smooth.