Cheesy Black Bean Veggie Quesadillas
Sauteed chopped peppers and onions with black beans are layered with two cheeses folded in a flour tortilla and baked in the oven!
Servings: 4
Ingredients
- 1 small red bell pepper halved & sliced
- 1 small green bell pepper halved &sliced
- 1 small yellow bell pepper halved &sliced
- 1 small orange bell pepper halved & sliced
- 1 large onion halved & sliced
- 2 T vegetable oil
- salt & pepper to taste
- 1 15- oz can black beans rinsed & drained
- 2 cups grated cheddar cheese
- 2 cups grated monterey jack cheese
- 4 large flour tortillas burrito size
- vegetable oil for brushing
- Serving suggestions: Salsa sour cream, guacamole, etc.
Instructions
- Preheat oven to 375 degrees.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the peppers and onion. Sprinkle with desired amount of salt & pepper. Saute until the peppers & onions are soft and starting to brown. Remove from the heat and add the black beans and toss to combine.
- In a medium bowl combine the cheddar and Monterey Jack cheese together until combined.
- Brush the one sire of the flour tortillas and flip so the non-greased side is facing up. Layer a 1/2 cup of the cheese mixture on one half of each tortilla. Layer the black bean veggie mix over the bottom layer of cheese. Layer another 1/2 cup of the cheese mixture over black bean and veggie layer.
- Fold the other half of the tortillas to make a half moon. Place the tortillas on a large baking sheet. (You may need tow baking sheets.)
- Bake in the oven for 6 to 8 minutes. Carefully flip the quesadillas and bake for another 6 to 8 minutes or until the tortillas start to brown.
- Slice the tortillas into triangles and enjoy with salsa, sour cream, guacamole, etc.