# What You 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 1/2 cups shredded cheddar cheese (approximately 5.3 oz)
08 - 1 cup shredded Monterey Jack cheese (approximately 3.5 oz)
→ Tortillas & Seasonings
09 - 4 large flour tortillas (10-inch)
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - Salt and black pepper, to taste
14 - 2 tablespoons olive oil
→ To Serve (Optional)
15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped red onion and cook for 2 minutes until softened.
02 - Add diced red and green bell peppers, jalapeño, and minced garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
04 - Lay one flour tortilla flat. Sprinkle one quarter each of shredded cheddar and Monterey Jack cheeses evenly over half of the tortilla. Top with one quarter of the bean and vegetable mixture. Fold tortilla over to enclose filling. Repeat for remaining tortillas and filling.
05 - Clean the skillet and add 1/2 tablespoon olive oil. Heat over medium heat.
06 - Place each folded quesadilla in the hot skillet. Cook 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Cut quesadillas into wedges and serve hot, garnished with fresh cilantro, sour cream, salsa, and lime wedges as desired.
