Cheesy Vegetarian Quesadillas
Crispy, cheesy veggie quesadillas packed with beans, peppers, and onions – quick, comforting, and perfect with salsa and guac.
Ingredients
- 4 large flour tortillas
- 1 tbsp olive oil plus extra for frying
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 garlic clove minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 x 400g tin black beans or kidney beans, drained and rinsed
- 150 g grated cheddar or a mix of cheddar & mozzarella
- Salt & pepper to taste
- Fresh salsa store-bought or homemade
- Guacamole
- Sour cream optional
Instructions
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add the onion and pepper, cooking for 4–5 minutes until softened. Stir in the garlic, smoked paprika, and cumin, and cook for 1 minute more. Use a silicon spatula like this to avoid scratching your pan.
- Stir through the black beans and cook for 2–3 minutes until warmed through. Season with salt and pepper to taste, then take off the heat.
- Lay out your tortillas. Spread the veggie-bean mix over one half of each tortilla, sprinkle generously with cheese, then fold over to seal.
- Wipe out the pan and heat a little oil over medium heat. Cook the quesadillas one or two at a time for 2–3 minutes each side in a good non-stick frying pan like this – it helps them crisp up beautifully without sticking. Press down lightly with a spatula, until golden and crisp.
- Cut into wedges and serve hot with salsa, guac, and any extras you fancy. Tip: I love serving these up on a board like this – great for sharing!