One of my favorite foods to pick up at Whole Foods is the roasted vegetables and black bean quesadillas. They are amazing and almost always sold out. This quick and easy recipe is a family favorite and you can add roasted chicken, pulled pork, or even steak if you are looking for a little protien. For the vegetarians you can add sauteed mushrooms to this dish for a little added bonus.
I’ve made these quesadillas several times with leftover chicken and sauteed mushrooms, its great either way or even with both! Enjoy 🙂
Roasted Vegetable and Black Bean Quesadillas
Serves 3 to 4, recipe courtesy of Whole Foods.
Ingredients
- 1 large yellow onion, thinly sliced
- 2 cups sliced red, green or yellow bell peppers
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 3/4 cup grated Monterey Jack cheese
- 6 flour tortillas
- 1 (15-ounce) can black beans, drained
- 3 tablespoons butter
- Chopped lettuce
- 1/2 to 1 cup salsa
- 1/3 cup sour cream
- 1/2 cup guacamole
Directions
- Preheat oven to 425°F.
- Toss onions and peppers with olive oil, salt and pepper. Roast in oven, tossing occasionally, 6 to 8 minutes, or until golden brown.
- Sprinkle 2 to 3 tablespoons cheese on each of 3 tortillas. Top with roasted onions and peppers, beans and remaining cheese. Arrange remaining tortillas on top.
- Heat butter in a large skillet over medium high heat and, working in batches, brown both sides of each quesadilla until cheese is melted.
- Cut into quarters and transfer quesadillas to plates. Serve with lettuce, salsa, sour cream and guacamole on the side.
Photo courtesy of thinly sliced cucumber.
