Bell Pepper and Black Bean Quesadilla

Ingredients

Olive oil

2 tablespoons

Bell peppers

2 cups, sliced (mix of colors for visual appeal)

Black beans

1 can (15 oz), drained and rinsed

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Cheddar cheese

2 cups, shredded

Tortillas

4 large (flour or corn)

Salsa

1 cup (for serving)

Sour cream

1/2 cup (for serving)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the sliced bell peppers and sauté until they are tender and slightly caramelized, about 5 minutes.
3. Stir in the black beans, cumin, paprika, salt, and pepper. Cook for another 2 minutes until everything is heated through.
4. On a flat surface, lay out a tortilla and sprinkle half of the shredded cheese evenly over one half.
5. Spread half of the bell pepper and black bean mixture over the cheese.
6. Fold the tortilla in half, covering the filling. Press down gently to secure it.
7. Repeat the process with the remaining tortillas, cheese, and filling to create additional quesadillas.
8. Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted and bubbly.
9. Remove from the skillet and let cool slightly before cutting each quesadilla into wedges.
10. Serve warm with salsa and sour cream on the side for dipping.