Quick refried-bean quesadillas with corny salsa verde from The Washington Post by Robin Asbell

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Notes about this recipe

  • Recipe Notes

    Calls for whole wheat or whole corn tortillas.

  • Hannaha100 on July 08, 2017

    I was looking to use up leftover tortillas from yesterday and found this. Excellent. I practically cried when my fussy daughter ate this. I have renewed faith in vegan quesadillas. Don't skip the salsa - it makes me realise what a narrow view Brits have of salsa. I also appreciated the pointers for cooking quesadillas for a bigger group. I scaled down for me and daughter but next time make the full amount of salsa - would be great on sandwiches/soups/salads and easier to make in a bigger amount. Repeating!

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