Ingredients
-
6
-
2
-
2
-
2
-
12
-
12
-
1
-
-
-
-
-
-
-
-
Directions
Light & Luscious Vegetarian Quesadilla, This light and flavorful recipe was created for RSC#11 The vegetables with the melted gouda make for a light appetizer or snack These are wonderful eaten plain or with salsa Special Note: Make sure you use enough cheese and melt it around the nuts and beans so they don’t fall out, toppings let you control how much zip it has :), 5 stars This was great, my BF and I both liked this a lot Nuts and beans fell out of the tortillas, but that was okay they cooked separately and I piled them on top with lots of yummy salsa I found some low-fat gouda so that was a plus too! Thanks! Made for RSC #11 😀
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Steps
|
1
Done
|
Heat Olive Oil in a Medium Frying Pan. Wilt Baby Spinach in the Oil Until Tender, but So That It Still Is Separate Leaves. Set Aside to Cool For 3 Minutes. |
|
2
Done
|
in a Large Bowl Mix by Hand: Pine Nutes, Gouda, Shallots, and Black Beans. Add Baby Spinach Once Cooled. |
|
3
Done
|
Spoon 3 Tablespoons of Mixture Onto a Flour Tortilla. Top With Another Tortilla. Fry Tortillas in Frying Pan For 2 Minutes Per Side or Until Golden Brown. |
|
4
Done
|
Cut Quesadillas Into Quarters and Serve With Salsa or Guacamole. |
