This quick black bean and vegetable quesadilla is ready in 10 minutes, it's delicious, and it's the perfect vehicle to use up all those veggies sitting in the back of your fridge.
Sautee onions, bell pepper, garlic, oregano, cumin, & cayenne pepper in canola oil for about 4-6 minutes, or until veggies are translucent. Add a squeeze of lime juice to cooked veggies. Transfer to plate. Rinse, then gently smash black beans in a bowl. Prepare cheese.
Place one tortilla in saucepan. Cook over medium-low heat until one side has been heated, about 2-3 minutes, before it gets brown. Flip tortilla over and quickly add a smear of beans to 1/2 of the tortilla, then veggies and cheese on top of the beans. Fold tortilla in half and cook until cheese is melted and tortilla is browned, about 3-5 minutes.
Cut into 3 slices, serve with your favorite salsa.
Other topping ideas: