I mean quesadillas are cool and all, but sometimes you want more than just cheese between those tortillas. If you feel the same way, you’ve come to the right blog post.
In a quick amount of time, with almost no effort at all, you can have delicious quesadillas made that will fill your stomach with joy! Besides your standard cheeses and tortilla, these quesadillas also add in beans and bell pepper to give them some life. The type of cheese you use can change depending on what you have on hand already, almost any cheese will do! Just make sure you have a full package of tortillas because you’ll just keep wanting more!
- 2 tbsp olive oil
- 1/2 of a small yellow onion
- 3 cloves of garlic
- 2 cans of black beans
- *1 or 2 bell peppers
- Spices: cumin, chili powder, cayenne
- 4 flour tortillas
- Roughly 2 c of cheese, any kind (cheddar, mozzarella, pepper jack, etc.)
- Optional: Sour cream, salsa
*Note: How much bell pepper you add depends on personal preference. I typically only do 1 or 1 1/2 because of how I cut the pepper so then it’s not overwhelming or taking over the entire quesadilla.
- Dice 1/2 of a small yellow onion and mince 3 cloves of garlic.
- In a large skillet, heat 2 tbsp of olive oil over medium heat before adding in onion and garlic. Saute until the onion becomes translucent, about 5 minutes.
- While the onions are cooking, rinse 2 cans of beans and slice the bell pepper(s) into strips.
- How you slice your bell pepper(s) us up to you. They can be in long strips, or those strips can be cut in half, of they can be cut into small cubes.
- Add the beans and bell pepper to the skillet. Sprinkle with cumin, chili powder and cayenne. Cook for about 6 more minutes until the peppers are soft.
- Remove the bean and pepper mixture from the skillet and place in a medium-sized bowl. Using a fork, slightly mash some of the beans. Set aside.
- Wipe out the skillet and place it over medium heat.
- Butter one side of one tortilla and place it in the skillet, buttered side down.
- Sprinkle roughly 1/4 c of cheese on half of the tortilla and then add in some of the bean and pepper filling. Sprinkle another 1/4 c of cheese on top of the filling before folding the other half of the tortilla over on itself.
- I find it easier to cook these as 1/2 sized tortillas rather than using 2 tortillas and making a huge one because it is hard to flip them with the fillings.
- Flip the quesadilla once the underside begins to get brown and crisp.
- Continue this process for the remaining 3 quesadillas.
- Serve with sour cream and salsa, if desired.
These quesadillas are a delicious twist on a simple meal. The best part is that they are still quick and easy to make.
Let me know if you decide to try these out in the comments below.