A quick, cheesy quesadilla featuring black beans, peppers, and spices, ideal for lunch or dinner.
# What you need:
→ 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 (about 5.3 oz)
08 - 1 cup shredded Monterey Jack cheese (about 3.5 oz)
→ Tortillas & Seasonings
09 - 4 large flour tortillas (10-inch diameter)
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - Salt and black pepper, to taste
14 - 2 tablespoons olive oil
→ To Serve (Optional)
15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped 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 vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 minutes to combine flavors, then remove from heat.
04 - Place one tortilla flat on a clean surface. Evenly sprinkle one quarter each of the shredded cheddar and Monterey Jack cheeses over half the tortilla. 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 add ½ tablespoon olive oil. Heat over medium flame.
06 - Place each folded quesadilla in the skillet and cook for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Cut quesadillas into wedges and serve hot with chopped cilantro, sour cream, salsa, and lime wedges as desired.
