Black Bean Quesadilla
Crispy flour tortillas filled with black beans, melted cheese, and sautéed aromatics. Cooked on a griddle until golden and assembled with swappable proteins, vegetables, and cheeses.
Ingredients
Method
Dice onion and bell pepper into 1/4-inch pieces; mince garlic.
Mash black beans with a fork until chunky, leaving some texture intact.
Heat 1 tbsp olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper; sauté until softened, about 3 minutes. Stir in mashed black beans and cook for 2 minutes. Transfer to a bowl.
Lay one tortilla flat on a cutting board. Spread half the black bean mixture on the left half of the tortilla, then sprinkle with half the shredded cheese. Fold tortilla in half over the filling.
Repeat with remaining tortilla, black bean mixture, and cheese.
Heat 1 tbsp olive oil in the skillet over medium-high heat. Place one quesadilla in the pan and cook for 2 to 3 minutes until the tortilla is golden and crispy. Carefully flip and cook the other side for 2 to 3 minutes until cheese is melted and tortilla is golden. Remove to a cutting board. Repeat with the second quesadilla.
Cut each quesadilla into triangles. Serve with salsa, sour cream, and cilantro on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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