Black Bean and Vegetable Quesadilla
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.
Servings 1 quesadilla
medium sautee pan
- 1 tablespoon canola oil
- 1/4 whole sliced onion I used a red onion
- 1/2 whole sliced red or green bell pepper
- 1 teaspoon minced garlic
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1 dash cayenne pepper
- 1 medium uncooked tortilla
- 1/3 cup black beans
- squeeze of lime juice
- 1/4 cup shredded cheddar cheese
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.
- Buy a jar of minced garlic to save A LOT of time and effort. Sure it's not quite as good as fresh, but it's convenient.
- Grab pre-chopped vegetables (and cheese) to save time.
- Use taco or fajita seasonings instead of the spices mentioned above. Sure it'll taste a bit different, but it'll still be great!
- I like to mash the beans with a fork so they don't fall out.
- Try uncooked tortillas, they taste so much better! But if you don't have any or just like precooked ones, heat them up in the microwave or stove.
- Yes, add more cheese, this will glue the other tortilla/side to the veggies.
- Other topping ideas: avocado, guacamole, sour cream, or your favorite salsa