Quesadillas are one of my favorite foods for summertime. They are easy to throw together and don't require heating up the house by using the oven. This bean and cheese version is so full of flavor that even the most devout meat-eater will love it. :)
Black Bean and Cheese Quesadillas
adapted from Rachael Ray
1 Tablespoon Vegetable Oil
1 small White Onion, chopped
1/2 Green Bell Pepper, chopped
1 can (15oz) Black Beans, drained, rinsed, and lightly mashed
1/2 cup Salsa
1/2 teaspoon Chili Powder
1 pkg Medium Flour Tortillas
8oz Pepper Jack Cheese, shredded
Handful of Cilantro leaves
Sour Cream (optional)
Heat oil in large skillet over medium-high heat. Add onion and green pepper and cook until crisp-tender. Add beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
Spray griddle or large skillet with cooking spray and place over medium-high heat. Place a tortilla in the skillet and spread 1/4 cup of the bean mixture over one half of the tortilla. Top with some pepper jack cheese and cilantro. Fold the other half of the tortilla over the mixture and gently press down with a spatula. Cook until lightly browned on bottom, then flip and lightly brown other side.
Remove quesadilla to a plate or baking sheet and cover with foil to keep warm while you cook the remaining quesadillas. To serve, cut each quesadilla into halves or quarters and serve with sour cream.
Makes about 10.