• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Global Recipes

    Big Quesadillas with Refried Beans, Spinach, and Avocado

    Published: Oct 17, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you're short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, add some cooked quiona or a baked sweet potato. Photos by Evan Atlas.

    Serves: 4 generously, 8 moderately

    • 4 to 5 ounces baby spinach (or use a combination
      of spinach and arugula or baby kale)
    • One 15- to 16-ounce can refried beans (any vegan variety)
    • 2 medium firm, ripe tomatoes, halved and sliced
    • 1 medium avocado, peeled and sliced
    • 1 ⅓ cups shredded vegan cheddar-style cheese
    • Four 12-inch flour tortillas or wraps
    • Pineapple Salsa, 1 cup, or as desired, or prepared salsa

    Preheat the oven to 425 degrees F.

    Rinse the greens and steam in a wide skillet or stir-fry pan, just for a minute or so (covered), until wilted. Transfer to a colander and squeeze out the water.

    If the refried beans are really dense, combine them with a small amount of water in a mixing bowl—just enough to make the beans more spreadable and thin them out. But if they seem spreadable, as some brands are, skip this step.

    Big quesadillas with refried beans and spinach

    Lay a tortilla on a baking sheet. Spread one half of it with ¼ of the refried beans, followed by ¼ of the greens and ¼ of the tomato slices, ¼ of the sliced avocado, and ⅓ cup of the cheese.Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.

    Bake for 8 to 10 minutes, or until the tortillas begins to turn golden and crisp. Watch carefully so they don't get overbaked!

    To serve, place each quesadilla or half of a quesadilla on individual plates. Serve at once, passing around salsa to top individual portions.

    Nutrition Information
    Per quesadilla: 394 calories; 13g fat; 735mg sodium; 58g carbs; 11g fiber; 13g protein

    Big quesadillas with refried beans and spinach

    • For lots more Southwestern-style recipes, go to A Southwestern Supper.
    • Here are more easy bean main dishes.

    More recipes you may enjoy

    • Sticky Sesame Cauliflower
    • Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media