Black Bean & Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

This is my own version of a recipe from Cooking Light. My Tex-Mex/Southwest (whatever you want to call this Americanized cuisine) kick continues with another healthy option. We've already discussed how black beans are high in fiber and protein, so here's another recipe showcasing them in two ways: in the quesadillas and as a topping on the salad. As it is, this recipe is vegetarian, but a protein such as chicken or shrimp could easily top off this salad or go inside the quesadilla. Making your own dressing may seem a little intimidating when it doesn't call for a four seasons italian packet, but I promise this recipe is very easy with the use of a mini food processor. Serves about 4 hungry friends or family.

Like the turkey tacos, I really enjoyed Dry Riesling with this meal, such as Pacific Rim. However, if you're in the mood for red, I would elect for Merlot or Pinot Noir.

Now, are you ready? The three recipe breakdown is coming!

Cilantro-Lime Vinaigrette
I recommend starting with your dressing so that the flavors have time to meld as you prepare the rest of your food.
1 cup red wine vinegar
1 tbsp lime juice
1/4 cup olive oil
1 large clove garlic
1/4 inch slice red onion
2 tablespoons fresh cilantro, chopped or 1 tbsp dried cilantro
1 tsp dried oregano
1 tsp fresh ground pepper
4 slices pickled jalapeno
1 tbsp pickled jalapeno juice from jar
Mini food processor

What you do:
1. Add lime juice, garlic, onion, jalapeno & juice from jar, and cilantro to food processor. Pulse until finely diced.
2. Add vinegar, olive oil, cilantro, oregano, and pepper to food processor and pulse until minced and well combined.
3. Store in tight container.

Black Bean & Jalapeño Quesadillas

1  (15-ounce) can black beans
4  (10-inch) corn or whole wheat tortillas
2/3 cup shredded reduced-fat sharp Mexican cheese blend (I used a Monterray Jack-Cheddar blend), divided
Pickled jalapeño peppers slices, to taste
Vegetable oil, for cooking
Large skillet (cast iron, preferrably)

What you do:
1. Heat 1-2 tablespoons oil in a large skillet over medium heat.
2. Lay tortilla in skillet. Add 1/3 cup cheese, then 2 tbsp black beans, and a few slices of pickled jalapeños, depending on your desired heat level (I used 6-7)
3. Place another tortilla on top. Allow to cook on one side for about 4 minutes or until golden brown and crispy, then carefully flip over and cook for additional 4 minutes.
4. Remove from skillet and allow to cool for at least 5 minutes before slicing into 8 wedges.
5. Repeat steps to make one additional quesadilla, which also gets sliced into 8 wedges for a total of 16 quesadilla wedges.

Salad
6 cups romaine lettuce, chopped
2 cups tomato, chopped
1 cup prepared salsa
1/2 cup chopped onion
1 cup low-fat sour cream
Remaining black beans

1. Combine romaine lettuce and 1/2 cup dressing, mix well to coat evenly and divide amongst four plates (1 1/2 cups each)
2. To with 3 tablespoons black beans, 1/2 cup tomato, 2 tbsp onion, 1/4 cup salsa, and 1/4 cup sour cream
3. Serve each salad with 4 quesadilla wedges.