Red Pepper, Corn and Bean Quesadillas

Show me a meal made with black beans and I'll be searching for a fork; add cheese to those beans and I'll be eating it with my hands (utensils be damned!).

In this dish, sweet red bell peppers, black beans and corn are sauteed and seasoned with a dash of smoky chipotle powder, smothered in creamy refried beans and melted cheese and sandwiched between two crispy quesadillas before being topped with a dollop of sour cream; it just doesn't get any better.

One of the reasons I love these quesadillas is that, like so many Mexican and Southwestern dishes, they offer a little bit of everything: they're spicy yet cool, gooey yet crunchy and indulgent yet packed with nutritious ingredients.

And speaking of nutritious, they truly are; between the veggies, the beans and the tortillas, they're absolutely packed with fiber, and the beans provide a good source of meat-free protein (although adding a handful of shredded chicken to the mix would be a great touch). Because of all the other ingredients in the filling, you don't need to use tons of cheese in these quesadillas, and you can certainly skip the sour cream topping if you're watching your calories.

I love these quesadillas for a quick weeknight dinner, or even a last-minute lunch since they're super easy to make and I always have all the ingredients on hand. Feel free to change this up based on what's sitting in your pantry - try different types of beans, swap out the chipotle powder for taco seasoning or replace the bell peppers with fresh tomatoes.

Red Pepper, Corn and Bean Quesadillas Recipe
Adapted from a Sunny Anderson recipe


Ingredients


1/4 cup vegetable oil, or more
1 tbsp. olive oil
1 can black beans, drained and rinsed
1/2 onion, finely diced
2 cloves garlic, minced
1/2 can corn
1 red bell pepper, diced
1/2 tsp. chipotle powder
1/4 tsp. chili powder
1/3 cup fresh cilantro, chopped
Black pepper
Kosher salt
1 can refried beans
8 whole-wheat tortillas
1 cup shredded cheddar or jack cheese
Sour cream (optional)
Salsa (optional)

Instructions


Pour enough vegetable oil in the bottom of a cast iron skillet to fry tortillas (roughly 1/4 cup depending on the size of your pan). Heat the skillet over medium heat.

Meanwhile, heat 1 tbsp. olive oil in a medium skillet over medium-high heat, then add the black beans. Cook for about 5 minutes, stirring occasionally, then add the garlic, corn, red pepper, chipotle powder, chili powder and cilantro. Cook for 7 to 10 minutes, or until the beans have softened and the red pepper is tender. Add salt and pepper to taste, then remove the mixture from heat.

Spread 4 of the tortillas with 1/2 cup each of refried beans. Carefully place one tortilla (bean side up) in the hot oil and spoon 1/4 of the corn and red pepper mixture evenly over the beans; then sprinkle on 1/4 cup shredded cheese and top with a plain tortilla; press down gently with a spatula to help the ingredients stick together. Cook for 2 to 3 minutes, or until the bottom tortilla is crispy and golden brown. Very carefully flip the quesadilla and cook on the other side until the bottom tortilla is crisp and the cheese is melted. Repeat with the remaining quesadillas.

Let each quesadilla rest on a piece of paper towel after removing from the skillet in order to soak up any extra oil. Then serve topped with sour cream and salsa, if desired.