Loaded Veggie Quesadillas

Ingredients

• 4 large flour tortillas
• 2 cups shredded cheddar or Monterey Jack
• 1 can (15 oz) black beans, rinsed
• 1 bell pepper, finely diced
• 0.5 cup corn (frozen or canned)
• Salsa and yogurt for dipping

Method

1. Place a tortilla in a dry skillet over medium heat.
2. Sprinkle a layer of cheese, then beans, peppers, and corn. Top with more cheese and a second tortilla.
3. Cook for 3 minutes per side until the tortilla is crisp and cheese is melted.
4. Repeat for the second quesadilla.
5. Slice into wedges and serve with salsa and yogurt.

The Story & Tips

Loaded Veggie Quesadillas makes two servings from flour tortillas, cheddar or Monterey Jack, black beans, bell pepper, corn, salsa, and yogurt. The filling layers cheese around the beans and vegetables so it melts together inside a crisp tortilla rather than needing a separate sauce.

Set the skillet to a moderate temperature, then layer cheese, beans, peppers, and corn between two tortillas. The moderate heat gives the cheese time to melt before the tortilla becomes too dark. Cook each quesadilla for three minutes per side, then repeat with the remaining tortillas and filling.

Slice the quesadillas into wedges and serve with salsa and yogurt. Refrigerate leftovers for up to three days and re-crisp them in a dry skillet. Pinto beans or shredded rotisserie chicken can replace black beans, while chopped broccoli or zucchini can replace the bell pepper.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• bell pepper: Substitute with finely chopped broccoli or zucchini.
• black beans: Use pinto beans or even shredded rotisserie chicken for a meat-based version.
• flour tortillas: Use whole wheat or gluten-free tortillas if preferred.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days and re-crisp in a dry skillet.