Crispy Black Bean-Vegetable Quesadillas
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Ingredients
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 tsp ground cumin
- 3 Tbsp olive oil, divided
- 1 (16-oz) can refried black beans
- 6 burrito-size flour tortillas
- 1 (8-oz) block pepper-Jack cheese, shredded
- 1 (8-oz) carton sour cream
- ½ cup chopped fresh cilantro
- 2 Tbsp lime juice
- 1 Tbsp minced garlic
Instructions
- Preheat oven to 450°F; place 2 large baking sheets in oven while preheating.
- Cook bell pepper and onions and cumin in 1 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned and tender.
- Spread beans on half of each tortilla. Top with vegetable mixture; sprinkle with cheese. Fold tortillas over filling, securing each with a wooden pick, if needed.
- Brush tortillas with 2 Tbsp oil. Carefully transfer quesadillas to preheated baking sheets. Bake 10 minutes or until crisp and golden brown. Cut into wedges.
- Meanwhile, stir together sour cream, cilantro, lime juice, and garlic, adding water, if needed, to reach a pourable consistency. If desired, process sauce ingredients in a food processor for a smoother consistency. Serve sauce with quesadillas.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
601
|
601
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 21 | 21 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 1106 | 1106 |
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