These veggie quesadillas with black beans are a flavorful, nutrient-packed meal that combines fiber-rich vegetables and beans with the delicious melt of cheese. They’re a great option for a quick, satisfying meal that's both healthy and easy to make.
Ingredients
Flour_tortillas
– 4 tortillas, 10-inch sized (or corn tortillas if preferred)
Shredded_cheese
– 1 cup
Bell_peppers
– 1 cup, thinly sliced
Onion
– ½ cup, diced
Black_beans
– 1 can (15 oz), drained and rinsed
Olive_oil
– 1 tbsp
Ground_cumin
– 1 tsp
Chili_powder
– 1 tsp
Garlic_powder
– ½ tsp
Salt_and_pepper
– to taste
Instructions
Step 1
Prepare the vegetables: Thinly slice your bell peppers and onion.
Step 2
Season the beans: In a small bowl, mix the black beans with 1 tsp ground cumin, 1 tsp chili powder, ½ tsp garlic powder, and salt and pepper to taste. Stir to combine.
Step 3
Heat the pan: Place a pan on medium heat and add 1 tbsp olive oil. Allow pan to heat up. Add veggies. Cook for 3-5 minutes or until tender. Add seasoned bean mixture to pan, toss to combine. Cook for an additional 2-3 minutes.
Step 4
Assemble the quesadilla: On 1 tortilla, sprinkle ¼ cup shredded cheese, followed by ¾ cup of the seasoned veggie bean mixture. Then, fold the tortilla in half to cover the fillings.
Step 5
Cook the quesadilla: Place the folded tortilla on the heated pan and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted.
Step 6
Repeat: Repeat steps for the remaining tortillas, using the remaining ingredients: ¼ cup shredded cheese, about ¾ cup for each quesadilla.
Notes
Notes:
You can sub shredded chicken for beans or added shredded chicken to the recipe to complement the beans.
Pair with your favorite salsa!