# What You'll Need:
→ Vegetables
01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans & Cheese
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese (150 g equivalent)
08 - 1 cup shredded Monterey Jack cheese (100 g equivalent)
→ Tortillas & Seasonings
09 - 4 large flour tortillas (10-inch diameter)
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - Salt, to taste
14 - Black pepper, to taste
15 - 2 tablespoons olive oil
→ To Serve (Optional)
16 - Fresh cilantro, chopped
17 - Sour cream
18 - Salsa or pico de gallo
19 - Lime wedges
# Step-by-Step:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2 minutes until softened.
02 - Add the diced red and green bell peppers, jalapeño, and minced garlic to the skillet. Cook for 3 to 4 minutes until vegetables become tender.
03 - Stir in the rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes then remove from heat.
04 - Lay one flour tortilla flat. Sprinkle one-quarter of the cheddar and Monterey Jack cheeses evenly over half the tortilla. Top with one-quarter of the bean and vegetable mixture, then fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling.
05 - Wipe out the skillet and add ½ tablespoon of olive oil. Heat over medium heat.
06 - Cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheese has melted.
07 - Cut the quesadillas into wedges and serve warm with chopped cilantro, sour cream, salsa or pico de gallo, and lime wedges as desired.
