Quesadillas: Bean & Cheese
Ingredients
- 1 Tbls. olive oil
- 1 small red onion, finely chopped
- 1 small green pepper seeded and chopped
- 15 oz. can black beans, drained & lightly mashed
- 1/2 c. salsa (plus extra for serving)
- 1/2 t. chili powder
- 1 pkg. whole wheat tortillas
- 8 oz. pepper jack cheese, shredded
- 1/2 c. cilantro leaves, chopped
- sour cream, optional
Instructions
Heat oil in a large nonstick skillet over med-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally. Remove from heat.
If you have a Quesadilla maker, spray with nonstick cooking spray and heat.
When ready, place 1 tortilla on bottom, and spoon about 1/2 c. mixture on top, sprinkle with some pepper-jack cheese and a little fresh cilantro. Place another tortilla on top and close lid.
Cook about 4-5 minutes until done. Remove and slice into wedges. Repeat. Serve dipped in sour cream and sour cream.
If you don’t have a quesadilla maker, spray a large nonstick skillet with cooking spray. Place over medium high heat. Place one tortilla in the skillet, top half of it with 1/3 c. bean mixture, sprinkle with pepper jack cheese and a little fresh cilantro. Fold tortilla in half and cook 1-2 minutes. Press down gently with a spatula and turn. Cook for 1 minute or until brown.
To serve, cut each quesadilla into wedges. Serve with extra salsa and sour cream.