BETA
Black bean & pepper quesadillas
Crisp tortillas packed with black beans, sweet pepper and melted cheese, finished with lime.
20 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Flour tortillas4 whole
- Canned black beans drained250 g
- Bell pepper1 whole
- Cheddar100 g
- Lime1 whole
- Olive oil2 tsp
- Ground cumin0.5 tsp
- Salt0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat in tortillas and milk in cheese; check packaged ingredients.
Method
Prepare the filling
Drain and rinse the beans. Wash and thinly dice the pepper. Grate the cheddar. Mix beans, pepper, cumin and salt in a bowl.
Fill the tortillas
Divide the filling and cheese over one half of each tortilla. Fold them closed and press lightly.
Toast both sides
Heat half the oil in a large skillet over medium heat. Cook two quesadillas for 3–4 minutes per side until golden and the cheese melts. Repeat with the remaining oil and tortillas.
Serve
Cut into wedges and squeeze lime over the top. Serve while crisp.
Use two skillets to cook all four at once, or keep the first pair warm while the second cooks.
Make a plan around this dish
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