A quick, cheesy quesadilla loaded with black beans, peppers, and spices for a tasty meal.
# Ingredient List:
→ Vegetables
01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans & Cheese
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese (150 g)
08 - 1 cup shredded Monterey Jack cheese (100 g)
→ Tortillas & Seasonings
09 - 4 large flour tortillas (10-inch)
10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp chili powder
13 - Salt and black pepper, to taste
14 - 2 tbsp olive oil
→ To Serve (Optional)
15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped red onion and cook for 2 minutes until softened.
02 - Add diced red and green bell peppers, jalapeño, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
04 - Place one tortilla on a flat surface. Evenly sprinkle one-quarter of the shredded cheddar and Monterey Jack cheeses over half of the tortilla, then top with one-quarter of the bean and vegetable mixture. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and heat ½ tablespoon olive oil over medium heat.
06 - Cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheese has melted.
07 - Cut quesadillas into wedges and serve hot with chopped cilantro, sour cream, salsa, and lime wedges as desired.
