Veggie and Black Bean Quesadillas
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 3/4 cup frozen corn
- 1 (15oz) can black beans, drained and rinsed
- 1 teaspoon taco seasoning
- 8-12 tortillas
- shredded mexican cheese
- avocado
Preparation
Heat the oil in a medium skillet over medium high heat.
Once oil is shimmering, add the bell peppers, onions, and garlic.
Cook until bell peppers are soft, about 7 minutes.
Add the black beans, corn, and taco seasoning and stir well to combine.
Let cook, stirring often, for 5 minutes to heat up the corn and let the flavors develop.
Place one tortilla in another medium skillet over medium-high heat.
Top with a thin layer of cheese.
Top with about 1/2 cup of the filling mixture.
Top with another layer of cheese and then another tortilla.
Cook for 2 minutes or until cheese on the bottom has melted.
Flip, flatten with a spatula, and let cook another 2-3 minutes or until cheese melts.
Repeat until all ingredients are used up.
Top with avocado and serve.
