Quick meals like quesadillas are great. This recipe for a vegetarian quesadilla is ready in less than 10 minutes. This recipe makes one quesadilla (3 slices), so you can make more if you need to.
– 1 whole-grain flour tortilla (about 8″ diameter) – ½ cup freshly grated cheddar cheese – ¼ cup cooked black beans or pinto beans, rinsed and drained – 1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoe – 1 tablespoon chopped red onion or green onion – 1 tablespoon chopped pickled jalapeño (if you like heat) – 1 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing – Any of the following, for serving: Salsa, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro
A medium skillet over medium heat. Warm the tortilla for 30 seconds, flipping halfway. Flip again, then sprinkle half the tortilla with cheese.
Evenly cover cheese with beans, bell pepper, onion, and jalapeño (if desired). Sprinkle remaining cheese over fillings and fold tortilla over empty side to enclose.
Lightly oil the quesadilla's top, then carefully flip it with a spatula. Adjust the heat to avoid burning the tortilla as the quesadilla cooks for 1–2 minutes until golden and crispy on the bottom.
Brush a little oil on top, then turn it over and cook until the other side is golden and crispy. Take the skillet off the heat right away and place the quesadilla on a cutting board.
First, let it cool for one minute so the cheese can set. Then, cut it into three pieces with a chef's knife. Serve right away with any sauces or toppings you like.