Baked Black Bean and Cheese Quesadillas
Servings 4
Equipment
- Large skillet
- Baking Sheet
Ingredients
- 2 tsp + more for brushing on tortillas olive oil
- 3 tbsp yellow onion, finely diced
- 1 tbsp red bell pepper, finely diced
- ¼ jalapeno, finely diced
- 2 cloves of garlic, minced
- ¼ tsp cumin
- ⅛ tsp smoked paprika
- 1 (15-oz) can of black beans, drained & rinsed
- Sea salt and freshly cracked pepper, to taste
- Flour tortillas *I used 4 soft taco sized tortillas
- 1 cup sharp cheddar cheese, shredded
- 1 green onion, sliced
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Heat 2 teaspoons of olive oil in a large skillet. Add the onion, bell pepper, and jalapeno and cook, stirring often, for 3 minutes.
- Add the minced garlic, cumin, and smoked paprika to the skillet and cook, stirring constantly, for 1 minute.
- Add the black beans and toss to coat evenly. Remove from the heat. Taste the mixture, then season with sea salt and freshly cracked pepper, to taste.
- Brush one side of a flour tortilla with olive oil, then place it oil side down on the baking sheet.
- Add a little shredded cheese to one-half of the tortilla, followed by a few spoonfuls of the black beans.
- Top with cheese, green onions, and chopped cilantro. Fold the other half over and repeat with the remaining tortillas.
- Bake for 6 minutes, then carefully flip them over and continue baking for 5-6 minutes or until golden brown and crispy.
- Remove from the oven and cut into wedges. Sprinkle with fresh cilantro and serve with hot sauce, salsa, and sour cream. Serve and enjoy.