Roasted Vegetable and Black Bean Quesadillas

Roasted Vegetable and Black Bean Quesadillas

Serves 3 to 4

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
  • 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 butter
  • Chopped lettuce
  • 1/2 cup salsa
  • 1/3 cup sour cream
  • 1/2 cup guacamole
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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 to 3 tablespoons cheese on each of 3 tortillas. Top with roasted onions and peppers, beans and remaining 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, sour cream and guacamole on the side.

Nutritional Info: 
Per Serving:730 calories (360 from fat), 40g total fat, 15g saturated fat, 60mg cholesterol, 1480mg sodium, 75g carbohydrate (12g dietary fiber, 12g sugar), 23g 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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