Ingredients
1whole-grain flour tortilla,about 8-in diameter
½cupcheddar cheese,freshly grated
¼cupblack beans,cooked or pinto beans, rinsed and drained
1tbspred bell pepper,chopped or jarred roasted bell pepper or a few thinly sliced cherry tomatoes
1tbspred onion,or green onion, chopped
1tbsppickled jalapeño,chopped,
1tspavocado oil,melted butter or extra-virgin olive oil, for brushing
salsa
pico de gallo
guacamole,or strips
avocado
sour cream
hot sauce
fresh cilantro,chopped
Preparation
Heat a medium skillet over medium heat. Warm tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño.
Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
Let the quesadilla cook for about 1 to 2 minutes until golden and crispy on the bottom, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then slice it into 3 pieces. Serve promptly, with desired sauces or garnishes.
