Description
Over 40 hot lunch ideas that are warm, comforting, and nourishing including sandwiches, rice bowls, soups, pastas, stir-fries, vegetarian lunch, and more. One of my favorites are these Vegetarian Quesadillas.
Ingredients
- 2 tablespoons vegetable oil
- 1 small red onion, diced
- 1 tablespoon garlic, minced
- 1 medium red bell pepper, diced
- 1 small jalapeño pepper, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (or chili powder)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh cilantro, finely chopped
- 8 medium flour tortillas (8-inches in diameter)
- 4 cups cheddar cheese, shredded
Instructions
Make the filling:
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add bell pepper and jalapeño and sauté until tender, about 2-3 minutes.
- Add black beans and season with cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through, about 2-3 minutes.
- Stir in cilantro and remove the skillet from the heat. Transfer the black bean veggie filling to a bowl and set aside.
Assemble the quesadillas:
- Heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil.
- Place one tortilla in the pan. On one half of the tortilla, sprinkle 1/4 cup cheddar cheese, top with 3 tablespoons of the black bean filling, and top with another 1/4 cup cheddar cheese.
- Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side.
- Repeat with remaining tortillas.
- Transfer the quesadillas onto a plate and slice into 3 triangles. Serve with sour cream, guacamole, and/or salsa if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican