# What You'll Need:
→ Vegetables
01 - 1 small red onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans & Cheese
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 ½ cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
→ Tortillas & Seasonings
09 - 4 large flour tortillas (10-inch)
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - Salt and black pepper, to taste
14 - 2 tablespoons olive oil
→ To Serve (Optional)
15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa or pico de gallo
18 - Lime wedges
# Step-by-Step Guide:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 minutes until softened.
02 - Add diced red and green bell peppers, jalapeño, and minced garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are tender.
03 - Stir in rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook the mixture for 2 minutes, then remove from heat.
04 - Place one flour tortilla on a flat surface. Evenly sprinkle one quarter of the shredded cheddar and Monterey Jack cheeses over half of the tortilla. Top with one quarter of the bean and vegetable mixture. Fold tortilla over the filling. Repeat with remaining tortillas and filling.
05 - Wipe out the skillet and heat ½ tablespoon olive oil over medium heat.
06 - Cook each folded quesadilla for 2 to 3 minutes per side until the exterior is golden brown and the cheese has melted.
07 - Cut each quesadilla into wedges and serve hot. Offer optional garnishes such as chopped cilantro, sour cream, salsa, and lime wedges.
