Bell Pepper and Black Bean Quesadillas

Delicious and easy vegetarian quesadillas, enhanced with spices and fresh herbs, perfect for a quick dinner.

Ingredients

• 2 medium, mixed colors Bell Peppers
• 1 medium, yellow or white Onion
• 1 (15-ounce) can, rinsed and drained Canned Black Beans
• 1 1/2 cups, sharp cheddar recommended Shredded Cheddar Cheese
• 6 large (10-12 inch) Refrigerated Wraps
• 1 cup, your favorite variety Salsa
• 1/2 cup, or plain Greek yogurt Sour Cream
• 2 tablespoons Olive Oil
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/4 cup, chopped Fresh Cilantro

Instructions

1. Dice bell peppers and onion. Mince garlic.
2. Rinse and drain canned black beans thoroughly.
3. In a large skillet, heat olive oil over medium heat. Sauté the bell peppers and onion until softened, about 5-7 minutes.
4. Add minced garlic, chili powder, and cumin to the skillet. Cook for another minute until fragrant.
5. Add black beans to the skillet and heat through, about 3 minutes.
6. Remove from heat and stir in fresh cilantro.
7. Spread cheese evenly over half of each tortilla.
8. Top with bell pepper and black bean mixture.
9. Fold tortilla in half.
10. Cook in a lightly oiled skillet over medium heat for 3-4 minutes per side, until golden brown and cheese is melted. Press down gently with a spatula for even browning.
11. Cut each quesadilla into wedges. Serve immediately with salsa and sour cream.

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner