Roasted Vegetable and Black Bean Quesadillas
Serves 6
Time 20 min
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.
Special Diets:
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 (15.0-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
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 (9g dietary fiber, 9g sugar), 17g protein.
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.
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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 (15.0-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