Black-Bean Quesadillas With Smoked Salmon

Ingredients

The salsa:

  • 1 pound fresh tomatillas (about 12), husked
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 teaspoons fresh lime juice
  • ½ teaspoon kosher salt

The quesadellas:

  • 2 cups hot, cooked black beans
  • 2 teaspoons olive oil
  • 4 teaspoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 clove garlic, peeled and minced
  • ¼ cup chopped scallions
  • Freshly ground pepper to taste
  • 6 ounces soft goat cheese
  • 6 small flour tortillas
  • 6 large slices smoked salmon

The salad:

  • ¼ cup orange juice
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoon walnut oil
  • ½ teaspoon kosher salt
  • Freshly ground pepper to taste
  • 10 cups stemmed arugula
  • 2 yellow bell peppers, cored and cut into thin strips
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      357 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 21 grams protein; 21 milligrams cholesterol; 1429 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
  2. To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
  3. To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
  4. Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
  5. Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

30 minutes

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