Mexican
Vegetarian Quesadilla
Prep Time: 15 Min | Cook Time: 5 Min | Servings: 2
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Prep Time
15 Min
Cook Time
5 Min
Servings
2
Ingredients
- 2 tsp vegetable oil, plus more for brushing tortillas
- 1/2 cup minced red onion
- 1/2 cup diced red pepper
- 2 cloves minced garlic
- 1 tsp chili powder or taco seasoning
- 1/2 cup canned black beans
- 1/4 cup of your favorite salsa
- 2 tsp fresh lime juice
- Salt to taste
- 2 plain 8” flour tortillas
- 2/3 cup Sargento® Shredded Pepper Jack Cheese
- 1 Tbsp minced pickled jalapeno
- 1 avocado, diced
- 1 medium tomato, diced
- Fresh Cilantro, chopped
- Sour cream
Directions
- Heat oven to 400º
- Heat 2 teaspoons vegetable oil in 10” skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until caramelized about 8-10 min. Add red pepper, garlic and chili powder/taco seasoning and cook until fragrant, about 2 minutes; stir in beans and cook until heated through, about 1 minute. Gently press mixture with spatula to lightly crush black beans. add salsa and transfer mixture to small bowl, stir in lime juice, and season to taste with salt.
- Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto baking sheet. Repeat to toast second tortilla and place on baking sheet.
- Spread each tortilla with 1/2 of the beans and cheese. Place in oven for 3-5 min or until cheese melts. Top with avocado, tomato, cilantro and sour cream if desired.
- Serve immediately. Folded over or open faced.
