Quick Quesadilla with Refried "Bean Dip" and Spanish Rice

Here is the recipe for Quesadilla with Refried "Bean Dip" and Spanish Rice, and a Mexican Salad Kit (or sliced avocados and tomatoes):

Ingredients:

• 1 can refried beans

• Water

• 1 boxed Spanish rice mix

• 8 flour tortillas

• 2 cups shredded cheese

• 4 green onions, thinly sliced

• 1/2 cup sour cream

• 1/2 cup salsa

• 1 Mexican salad kit OR 1 avocado and 2 tomatoes, sliced

Instructions:

1. Heat the canned refried beans in a saucepan over medium heat. Add a little water to thin out the beans to a consistency that can be used as a dip. Stir occasionally while heating.

2. Prepare the Spanish rice according to the instructions on the boxed mix.

3. To assemble the plates, spoon a small amount of refried beans and Spanish rice onto each plate. Sprinkle some grated cheese and sliced green onions on top of the beans and rice. Add a dollop of sour cream and salsa on top.

4. If using a Mexican salad kit, prepare according to the package instructions. Alternatively, slice 1 avocado and 2 tomatoes and serve on the side.

5. To make the quesadillas, place a flour tortilla in a large frying pan over medium heat. Sprinkle shredded cheese on top of the tortilla and then place another tortilla on top. Heat until the cheese melts and the tortilla becomes lightly browned on one side. Flip the quesadilla over and cook until the other side is lightly browned.

6. Use kitchen scissors to slice the quesadilla into pizza-like slices.

7. Serve the quesadilla slices with the refried bean dip, Spanish rice, and toppings on each plate, along with the Mexican salad kit or sliced avocado and tomatoes on the side.