Black Bean & Pepper Quesadillas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• black beans
  15 oz
• black pepper
  ¼ tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• flour tortillas
  6 unit
• guacamole
  1 unit
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• pico de gallo
  1 unit
• salt
  ¼ tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 unit

🍳 Cookware

• medium pot
• large pan
• medium bowl
• small bowl

1. 

   1

   flour tortillas sour cream long green pepper black beans Monterey Jack cheese pico de gallo lime guacamole southwest spice blend mexican cheese blend butter black pepper salt cooking oil

   flour tortillas: 6 unit, sour cream: 2 tbsp, long green pepper: 1 unit, black beans: 15 oz, Monterey Jack cheese: ½ cup, pico de gallo: 1 unit, lime: 1 unit, guacamole: 1 unit, southwest spice blend: 1 unit, mexican cheese blend: ½ cup, butter: 1 tbsp, black pepper: ¼ tsp, salt: ¼ tsp, cooking oil: 1 tbsp
2. 

   2

   Wash and dry all produce. Core, deseed, and dice long green pepper. Quarter lime.
3. 

   3

   In a medium pot , combine black beans with their liquid, southwest spice blend, 1%tbsp butter, ¼%tsp salt, and black pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. Simmer, uncovered, ⏱️ 5 minutes . Mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened ⏱️ 4 minutes . Turn off heat; cover to keep warm.
4. 

   4

   Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add long green pepper, a pinch of salt, and pepper. Cook, stirring occasionally, until tender ⏱️ 6 minutes . Turn off heat; transfer to a medium bowl . Wipe out pan.
5. 

   5

   In a small bowl , combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
6. 

   6

   Spread one half of each flour tortillas with a layer of mashed beans. (You may have some beans left over; serve remaining on the side if you like.) Top with green pepper, mexican cheese blend, and monterey jack cheese. Fold tortillas in half to create quesadillas.
7. 7

   Heat a large drizzle of oil in the pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt ⏱️ 4 minutes per side. Slice quesadillas into wedges; divide between plates. Top with creamy guacamole mixture and pico de gallo. Serve with remaining lime wedges.