Romaine and Avocado Salad & Roasted Vegetable and Black Bean Quesadillas

Romaine and Avocado Salad & Roasted Vegetable...

Romaine & Avocado Salad and Roasted Vegetable and Black Bean Quesadillas

Romaine & Avocado Salad

Serves 4

This salad is a good healthy start for any meal. It is a quick and easy way to add flavor and nutrition to your meal all year round. The light dressing makes this salad lower in fat than most without losing flavor. All ingredients should be organic, if possible.

Prep and Cook Time: 10 minutes

1 large head romaine lettuce, outside leaves discarded
1 large tomato chopped
1 small red bell pepper cut in thin julienne, 1 inch long
1/2 small avocado cut into chunks
*Optional: 2 TBS coarsely chopped walnuts

2 TBS lemon juice
2 tsp balsamic vinegar
extra virgin olive oil to taste
Salt and cracked black pepper to taste


  1. Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. Tops are bitter. Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If you don’t have one, remove as much water as possible in a colander and then dry with paper towels. This will keep the flavor of the salad from getting diluted.
  2. Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad greens. Sprinkle with chopped walnuts if desired.

Roasted Vegetable and Black Bean Quesadillas

Ingredients with an asterisk (*) are available in organic form from Whole Foods. All ingredients should be organic, if possible.

  • 1 large Vidalia or yellow onion, peeled and sliced into 1/4″ thick slices
  • 2 cups sliced red, green and/or yellow bell peppers
  • 2 TB extra virgin olive oil*
  • sea salt and ground black pepper
  • 6 organic flour tortillas*
  • 3/4 cup shredded Monterey Jack cheese*
  • 1 can (15 oz) black beans*, drained
  • 3 TB salted butter*
  • chopped lettuce
  • 1/2-1 cup salsa*
  • 1/3 cup sour cream
  • 1/2 cup guacamole

Preheat oven to 425°F. Toss onions and peppers with olive oil, salt and pepper. Roast in oven 6-8 minutes per side until brown. Sprinkle 2-3 tablespoons of cheese on each of 3 tortillas. Top with roasted vegetables, beans and remaining cheese, then another tortilla. Heat butter in skillet over medium-high heat and brown both sides of each quesadilla until cheese is melted. Cut into quarters and serve with lettuce, salsa, sour cream and guacamole.

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