Hearty Vegan Black Bean Quesadillas

• •4 piece Whole wheat tortillas (8-inch diameter)
• •1.5 cups Refried black beans (vegan variety)
• •1 piece Bell peppers (any color, minced)
• •0.3 cup Red onion (finely minced)
• •1 cup Vegan shredded cheese (cheddar or Mexican blend)
• •1 tbsp Olive oil
• •1 tsp Chili powder
• •0.5 tsp Cumin
• •to taste Salt
• •to taste Black pepper
• •1 cup Salsa (for serving)
• •2 tbsp Fresh cilantro (chopped, for garnish (optional))

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the minced bell peppers and red onion, sautéing until softened, about 5-7 minutes.

2. 2

   Add the minced garlic, chili powder, and cumin to the skillet. Cook for another minute until fragrant, stirring constantly.

3. 3

   Stir in the refried black beans, mixing well to combine with the vegetables and spices. Season with salt and pepper to taste. Remove from heat and set aside.

4. 4

   Wipe out the skillet (or use a fresh one). Heat 0.5 tablespoon of olive oil over medium heat. Place one whole wheat tortilla in the pan. Spread about 1/4 cup of the black bean mixture over half of the tortilla. Sprinkle generously with about 1/4 cup of vegan shredded cheese.

5. 5

   Fold the other half of the tortilla over the filling, creating a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. You may need to press down gently with a spatula.

6. 6

   Remove the cooked quesadilla from the pan and repeat with the remaining tortillas, black bean mixture, and vegan cheese, adding more olive oil as needed (0.5 tbsp per batch).

7. 7

   Cut each quesadilla into 2-3 wedges. Serve immediately with salsa on the side and a sprinkle of fresh cilantro, if desired.

Chef's Tips

• 💡For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the black bean mixture.
• 💡Ensure your skillet isn't too hot, or the tortillas will burn before the cheese has a chance to melt.
• 💡If you like a bit of tang, squeeze a lime wedge over the finished quesadillas before serving.