# 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 1/2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
→ Tortillas & Seasonings
09 - 4 large 10-inch flour tortillas
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 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
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely 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 the vegetables are tender.
03 - Stir in rinsed black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
04 - Lay one flour tortilla flat and evenly sprinkle one quarter of the cheddar and Monterey Jack cheeses over half of it. Top with one quarter of the bean and vegetable mixture, then fold the tortilla over the filling. Repeat with remaining tortillas and filling.
05 - Wipe the skillet clean and heat 1/2 tablespoon olive oil over medium heat.
06 - Cook each folded quesadilla for 2 to 3 minutes per side until golden brown and cheese is fully melted.
07 - Cut quesadillas into wedges and serve hot with optional fresh cilantro, sour cream, salsa, and lime wedges.
