Roasted Vegetable and Black Bean Quesadillas

(from kylerhea’s recipe box)

Try layering shredded roasted chicken, pulled pork, or sliced skirt steak with the onions and peppers in these quick and easy stovetop quesadillas. For vegetarians, sautéed mushrooms are a great addition, too

Source: Whole Foods

Serves 3 people

Categories: May2010, beans, tex-mex, try*this, vegetarian


  • 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


  1. 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.

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