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Vegetarian Quesadillas

Vegetarian Quesadillas

Vegetarian quesadillas with black beans and melty cheese. 100% meatless in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 2 tbsp olive oil
  • 1 red bell pepper diced
  • 1/2 medium red onion diced
  • 2 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1.5 cups shredded monterey jack
  • 1.5 cups shredded sharp cheddar
  • 2 tbsp butter for cooking
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup salsa for serving
  • 1/4 cup sour cream for serving
  • salt and pepper to taste

Method
 

  1. **Saute.** Heat olive oil in a skillet. Cook onion and pepper 5 minutes. Add garlic, cumin, paprika. Cook 30 seconds. Stir in black beans, salt, and pepper. Warm 2 minutes. Set aside.
  2. **Assemble.** Layer 1/4 of each cheese over half a tortilla. Top with 1/4 of bean mixture. Sprinkle more cheese. Fold tortilla over.
  3. **Cook.** Heat 1/2 tbsp butter in the same skillet over medium low. Place folded quesadilla in pan. Cook 4 minutes, pressing with a spatula, until golden and crispy.
  4. **Flip.** Carefully flip. Cook 3 more minutes until the second side is golden and cheese is fully melted.
  5. **Repeat.** Repeat with remaining tortillas.
  6. **Serve.** Slice into wedges. Top with cilantro. Serve with salsa and sour cream.

Notes

Use two cheeses for meltability and flavor. Jack for melt, cheddar for tang. Vegan swap: use vegan cheese and skip the sour cream for dipping. Best eaten immediately. Reheated quesadillas lose their crisp.