Ingredients with Measurements:
- 2 cups of shredded cheddar cheese
- 1 cup of cooked and seasoned black beans
- 1 cup of sliced bell peppers
- 1 cup of sliced onions
- 1 cup of sliced mushrooms
- 1 tablespoon of olive oil
- 8 flour tortillas
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and bell peppers to the skillet and cook until they are tender.
3. Add the sliced mushrooms to the skillet and cook until they are tender.
4. Add the cooked and seasoned black beans to the skillet and stir until everything is well combined.
5. Remove the skillet from the heat and set it aside.
6. Place a flour tortilla in the skillet and sprinkle some shredded cheddar cheese on top.
7. Add a spoonful of the veggie and bean mixture on top of the cheese.
8. Sprinkle some more shredded cheddar cheese on top of the veggie and bean mixture.
9. Place another flour tortilla on top of the cheese and veggie mixture.
10. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
11. Repeat steps 6-10 with the remaining tortillas and veggie and bean mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 20g
- Saturated fat: 10g
- Cholesterol: 45mg
- Sodium: 850mg
- Total carbohydrates: 48g
- Dietary fiber: 8g
- Sugars: 4g
- Protein: 20g
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any other type of shredded cheese.
- Black beans can be substituted with kidney beans or pinto beans.
- Bell peppers, onions, and mushrooms can be substituted with any other type of veggies.
Variations:
- Add some diced tomatoes or jalapenos to the veggie and bean mixture for some extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to cook the veggies until they are tender before adding the black beans to the skillet.
- Use a spatula to flip the quesadilla over to prevent the filling from falling out.
- Cut the quesadillas into wedges before serving for easier eating.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them in a skillet over medium heat for 2-3 minutes on each side or until they are heated through.
Presentation ideas:
- Serve the quesadillas on a platter with some fresh cilantro and lime wedges on the side.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Guacamole
- Salsa
- Sour cream
Suggested side dishes:
- Spanish rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the quesadilla is not cooking evenly, adjust the heat on the skillet.
- If the filling is falling out of the quesadilla, use a spatula to hold it in place when flipping it over.
Food safety advice:
- Make sure to cook the veggies and black beans to a safe temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese.
Flavor profiles:
- Cheesy
- Savory
- Spicy
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican