Name: Black Bean Quesadillas with Roasted Red Pepper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 teaspoons olive oil; 1/2 medium yellow or red onion (chopped); 2 cloves garlic (minced); 1/2 teaspoon cumin; 1/2 teaspoon chili powder; kosher salt; 1 (15 ounce) can black beans (drained and rinsed); 1/2 cup chicken or vegetable broth; 3/4 cup roasted red peppers (drained and coarsely chopped, see note); 1 cup shredded cheese (Monterey Jack, Colby Jack, or any Mexican blend); 8 flour or corn tortillas

Tex-Mex

Spatula

Cutting board

Warm olive oil in a skillet set over medium-high heat. Add the onion and cook for 3-4 minutes, until beginning to soften, then add the garlic, cumin, chili powder, and a big pinch of salt. Cook for another 30-60 seconds, just until fragrant.

Stir in the beans, followed right away by the broth. Bring to a simmer, then reduce heat to medium and cook until the beans are slightly tender and most of the liquid has been absorbed—about 4 minutes.

Remove from the heat, then stir in the red peppers and set aside.

To assemble the quesadillas, place a clean skillet over medium-high heat and place a tortilla directly on the surface. Sprinkle a thin layer of cheese evenly over the surface of the tortilla, followed by a thin layer of the bean mixture. Finish with an additional thin layer of cheese, then top with another tortilla.

Using a spatula, gently press down on the top tortilla, and cook until the cheese is melted. Gently flip the quesadilla and cook for 1-2 minutes more. Remove to a cutting board and continue with additional tortillas as desired.

Slice into quarters and serve with salsa, sour cream, cilantro, guacamole, or lime wedges as desired.

Quesadillas can be kept warm on a baking sheet in the oven at 300 degrees F.

Black Bean Quesadillas with Roasted Red Pepper

Utensils needed:

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