Bell Pepper & Black Bean Quesadillas

Quick and easy quesadillas filled with sautéed mini bell peppers, black beans, and cheese, served with a dollop of sour cream and a hint of smoky chipotle.

Ingredients

• 1 cup, sliced Mini Bell Peppers
• 1 (15-ounce) can, rinsed and drained Black Beans
• 1 1/2 cups Tex Mex Shredded Cheese
• 6 Refrigerated Wraps
• 1/2 cup Sour Cream
• 1 tbsp Olive Oil
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/4 tsp Smoked Paprika
• Pinch Chipotle Powder (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced mini bell peppers and sauté until slightly softened, about 3 minutes.
3. Stir in black beans, chili powder, cumin, smoked paprika, and chipotle powder (if using). Sauté for another 2 minutes to allow the spices to bloom.
4. Spread mixture evenly over half of each tortilla. Top with shredded cheese.
5. Fold tortillas in half and cook in the skillet or on a griddle until golden brown and cheese is melted, about 3-5 minutes per side, pressing down gently with a spatula.
6. Serve immediately with sour cream.

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 3

Meal Type: lunch