Quesadillas are tortillas filled with cheese that are folded and cooked until the cheese melts and the tortilla is golden. Along with the cheese can be a wide range of other fillings, such as chicken, chorizo sausage, chilies, potatoes and, as in the case of the recipe below, beans and mixed vegetables.
Black Bean, Bell Pepper and Jack Cheese Quesadillas
Serve these vegetarian quesadillas as a snack with homemade or store-bought salsa, or as a main-course with Spanish-style rice or a salad.
Preparation time: 20 minutes
Cooking time: 12 minutes
Makes: 4 servings
1 (19 oz./540 mL) can black beans, drained, rinsed well, and drained again
1 medium green bell pepper, halved, seeded and finely chopped
6 oz. (175 g) Monterey Jack cheese, grated
1/2 cup (125 mL) finely chopped red onion
1/4 cup (60 mL) chopped fresh cilantro
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) chili powder
4 (10 inch/25 cm) flour tortillas
Place the beans, bell pepper, cheese, red onion, cilantro, cumin and chili powder in a bowl and mix to combine. Preheat the oven to 200˚F (95˚C). Set a large, non-stick skillet over medium heat. Place an equal amount of the bean mixture on one half of each tortilla. Fold each tortilla into a half-moon shape. Cook 2 of the stuffed tortillas 3 minutes per side, or until the cheese is melted and the tortillas golden brown. Set the cooked quesadillas on a baking sheet and keep warm in the oven while you cook the last 2. Cut the quesadillas into wedges and serve.
Eric’s options: For spicier quesadillas, instead of plain cheese, use chili-pepper-flavoured Monterey Jack.