Roasted Vegetable and Black Bean Quesadillas

Roasted Vegetable and Black Bean Quesadillas

Rated:
Recipe Rating: 3.94503
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.
Ingredients: 
  • 1 large yellow onion, thinly sliced
  • 1 large bell pepper, thinly sliced
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated Monterey Jack cheese
  • 6 flour tortillas
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 tablespoons unsalted butter
  • Chopped lettuce, as needed
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1/4 cup guacamole
  • 1/4 teaspoon ground black pepper
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Method: 
Preheat the oven to 425°F. Toss onions and peppers with olive oil, salt and pepper and spread on a baking sheet. Roast, tossing occasionally, until golden brown on the edges, 6 to 8 minutes.

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, about 3 minutes per side. 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 carbohydrates, (9 g 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.