Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

Ingredients

• 15 ounce black beans canned
• 8 6-inch corn tortillas ()
• 2 tablespoons cilantro leaves fresh minced
• 6 cups lettuce chopped
• 3 tablespoons jalapeno chopped
• 0.3 cup optional: lemon 
• 1 tablespoon juice of lime 
• 0.3 cup cream sour low-fat
• 0.5 cup onion chopped
• 1 cup salsa 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 2 cups tomatoes chopped

Equipment

• bowl
• frying pan
• whisk
• sieve

Directions

1. To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
2. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid.
3. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans.
4. Spread bean mixture evenly over 4 tortillas.
5. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeo; top with remaining tortillas.
6. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown.
7. Remove the quesadillas from the pan, and cut each into 4 wedges.
8. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream.
9. Serve each with 4 quesadilla wedges.