Roasted Vegetable and Black Bean Quesadillas

Roasted Vegetable and Black Bean Quesadillas

Serves 6

Try layering shredded roasted chicken, pulled pork, or sliced skirt steak with the onions and peppers in these quick and easy stovetop quesadillas. For vegetarians, sautéed mushrooms are a great addition, too.

  • 1 large yellow onion, thinly sliced
  • 2 cups sliced red, green or yellow bell peppers
  • 1 1/2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 3/4 cup grated Monterey Jack cheese
  • 6 flour tortillas
  • 1 (15-ounce) can black beans, drained
  • 3 tablespoons unsalted butter
  • Chopped lettuce
  • 1/2 cup salsa
  • 1/4 cup guacamole
  • 1/4 cup sour cream
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Preheat oven to 425°F. Toss onions and peppers with olive oil, salt and pepper. Roast in oven, tossing occasionally, 6 to 8 minutes, or until golden brown. Sprinkle 2 tablespoons cheese on each of 3 tortillas. Top evenly with roasted onions and peppers, beans and remaining 6 tablespoons cheese. Arrange remaining tortillas on top. Heat butter in a large skillet over medium high heat and, working in batches, brown both sides of each quesadilla until cheese is melted. Cut into quarters and transfer quesadillas to plates. Serve with lettuce, salsa, guacamole and sour cream on the side.

Nutritional Info: 
Per Serving:550 calories (250 from fat), 28g total fat, 12g saturated fat, 45mg cholesterol, 1070mg sodium, 59g carbohydrate (9g dietary fiber, 9g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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