Prep time 10 m, total time 15-20m
Ingredients:
1 tablespoon of oil
1/2 cup of diced onion
1/2 cup of diced bell pepper
1/2 of a teaspoon of chili powder
1/4 teaspoon of cumin
1/4 teaspoon of garlic powder
1 cup of cooked black beans
1/4 cup of salsa
4 tortillas
1/2 cup of shredded cheese
Salsa, guacamole, sour cream
Instructions:
Heat a large skillet over medium heat and add a tablespoon of oil.
Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper to the pan. Cook for about 5 minutes until softened.
Add 1/2 of a teaspoon of chili powder, 1/4 teaspoon of cumin, and 1/4 teaspoon of garlic powder to the vegetables and cook for another minute.
Add 1 cup of cooked black beans to the pan and cook for another 3 minutes.
Spread 1/4 cup of salsa onto each of 4 tortillas. Divide the black bean and vegetable mixture among the 4 tortillas, then top with 1/2 cup of shredded cheese. Place the remaining 4 tortillas on top to make 4 quesadillas.
Heat a large skillet over medium heat and add a tablespoon of oil. Place the quesadillas in the pan and cook until the bottom is golden brown and the cheese is melted, about 3 minutes. Flip the quesadillas and cook on the other side until golden brown and the cheese is melted.
Serve with extra salsa, guacamole, and sour cream.
