Ingredients:
- Fired Roasted Bell Pepper and Onion Mix, 14oz bag frozen (Trader Joe’s)- or dice up 1 fresh bell pepper and 1 white or yellow onion.
- Black Beans, 15.5 oz can, rinsed and drained
- Shredded Mexican Cheese Blend, 1/2 cup
- Olive Oil, divided, 2 1/2 teaspoons
- Garlic Powder, 1/2 teaspoon
- Chile Lime Seasoning- TJs- if you don’t have-skip and do 1sp of chili powder instead)
- Chili Powder, 1/2 teaspoon
- Onion Salt, 1/2 teaspoon
- Pepper, 1/2 teaspoon
- Garlic, minced, 1 clove
- Lime, juiced, 1/2
- Hot Sauce, 2 teaspoons (Frank’s RedHot)
- Chunky Guacamole, 3 teaspoons (recipe in previous post)
- Non-stick cooking spray
- Flour Tortillas, 2
Served with:
- Fresh Salsa
- Fresh Guacamole
- Sour Cream with diced Jalapeños
Instructions:
- In a pan, heat 1/2 teaspoon of olive oil over medium-low heat. Add the frozen bell pepper and onion mix, onion salt, Chile lime seasoning, and pepper. Cook for 5 minutes, then remove from the pan and set aside.
- In the same pan, sauté the black beans with 1 teaspoon of olive oil, chili powder, garlic powder, pepper, lime juice, garlic, and hot sauce for 6-8 minutes. Add the cooked peppers and onions to the pan and mix together for 1 minute. Remove from heat and set aside.
- Clean the pan and return it to medium-low heat. Lightly coat with non-stick cooking spray.
- Brush one side of each tortilla with 1 teaspoon of olive oil.
- On one half of the tortilla, add a thin layer of shredded cheese, then a layer of the bean and pepper mixture, followed by the guacamole, and another layer of shredded cheese.
- After about 3-4 minutes, fold the tortilla in half over the filling and press down with a spatula.
- Flip and cook for another 3 minutes or until the cheese is melted and the tortilla is golden brown.
- Cut the quesadilla into thirds and serve with fresh salsa and fresh guacamole or sour cream with diced jalapeños.
