Meatless

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.