A cheesy, flavorful quesadilla packed with black beans and peppers, perfect for quick lunches or dinners.
# 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 1/2 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 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 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 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 vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 minutes, then remove from heat.
04 - Place one flour tortilla flat on a surface. Evenly distribute one-quarter of the shredded cheddar and Monterey Jack cheeses over half of the tortilla. Add one-quarter of the bean and vegetable mixture on top, then fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and add 1/2 tablespoon olive oil. Heat over medium until shimmering.
06 - Place each folded quesadilla in the skillet and cook 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Cut quesadillas into wedges and serve hot garnished with fresh cilantro, sour cream, salsa, and lime wedges as desired.
