Mini Bell Pepper and Black Bean Quesadillas with Spinach Crema

Flavorful quesadillas filled with black beans, mini bell peppers, and cheddar cheese, served with a refreshing spinach crema.

Ingredients

• 1 cup, diced Mini Bell Peppers
• 1 (398ml) can, drained and rinsed Black Beans
• 1 1/2 cups, shredded Cheddar Cheese
• 6 medium Flour Tortillas
• 2 cups Spinach
• 1/2 cup Vegenaise
• 2 tbsp Lime Juice
• 2 cloves, minced Garlic
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• To taste Salt
• To taste Black Pepper

Instructions

1. In a medium bowl, combine black beans, diced bell peppers, 1 cup of shredded cheddar cheese, cumin, chili powder, smoked paprika, onion powder, salt, and pepper.
2. Heat a lightly oiled skillet or griddle over medium heat. Medium heat is essential to avoid burning the tortillas before the cheese melts.
3. Place one tortilla in the skillet, sprinkle with 1/4 cup of cheese mixture, and top with another tortilla.
4. Cook for 3-4 minutes per side, pressing down gently with a spatula, until the cheese is melted and the tortillas are golden brown and crispy. Adjust heat if needed to prevent burning.
5. While the quesadillas are cooking, prepare the spinach crema.
6. In a blender or food processor, combine spinach, Vegenaise, lime juice, and garlic. Blend until completely smooth. Add a tablespoon of water if needed to achieve desired consistency. Season with salt and pepper to taste.
7. Cut the cooked quesadillas into wedges and serve immediately with spinach crema. Optionally, serve with additional toppings such as salsa or avocado.

Cuisine: Mexican

Suitability: vegetarian,gluten-free (use gluten-free tortillas)

Prep Time: 20 mins

Cook Time: 15 mins

Serving Size: 3

Meal Type: dinner