Quesadilla sencilla de verduras y judías con un toque intenso

Ingredientes

• 1 cup Black beans (Rinse and drain canned beans)
• 1 cup Bell peppers (A mix of vibrant colors)
• 1 medium Red onion (Adds a sharp, slightly sweet bite)
• 1 cup Corn kernels (Fresh or frozen)
• 2 cloves Garlic cloves (Mince finely)
• 1 teaspoon Ground cumin (Enhances flavor)
• 4 medium Flour tortillas (For easy flipping)
• 1 cup Shredded cheese (Sharp cheddar or Monterey Jack)
• 2 tablespoons Olive oil or butter (For crisping)
• 1 tablespoon Fresh cilantro (For serving)
• 1 cup Sour cream or guacamole (For serving)

Preparación

1. 1

   --- How to Make Simple Veggie Bean Quesadilla ---

2. 2

   Add olive oil to a skillet over medium heat and cook bell peppers, red onion, and garlic until tender-crisp and vibrant, about 5 minutes; stirring occasionally.

3. 3

   Stir in drained black beans, corn kernels, ground cumin, salt, and pepper. Cook for another 3 minutes until heated through and well combined.

4. 4

   Place a tortilla in a dry skillet over medium heat for about 20 seconds per side until soft and pliable.

5. 5

   Sprinkle half with cheese, spoon filling over it, then top with more cheese. Fold the tortilla in half.

6. 6

   Lightly brush the outside with olive oil or butter. Cook 2–3 minutes per side until golden brown and cheese is melted.

7. 7

   Transfer to a cutting board, let it rest 1 minute, then slice into wedges. Serve warm with optional garnishes.