Bell Pepper and Black Bean Quesadillas

🥘 Ingredients

• arugula
  4 oz
• bell pepper
  2 unit
• black beans
  2 box
• flour tortilla
  4 unit
• garlic
  4 clove
• heirloom grape tomatoes
  8 oz
• honey
  2 tsp
• lime
  2 unit
• mexican spice blend
  2 tbsp
• mozzarella cheese
  2 c
• olive oil
  4 tsp
• pepper
• salt
• sour cream
  4 tbsp
• yellow onion
  2 unit

🍳 Cookware

• medium bowl
• large bowl
• large pan
• medium bowl
• large pan
• large bowl

1. 

   1

    Wash and dry all produce. Halve, peel, and finely chop yellow onion . Mince or grate garlic . Core, seed, and thinly slice bell pepper . Drain and rinse black beans , then place in a medium bowl . Halve heirloom grape tomatoes . Squeeze juice from lime into a large bowl .

   yellow onion: 2 unit, garlic: 4 clove, bell pepper: 2 unit, black beans: 2 box, heirloom grape tomatoes: 8 oz, lime: 2 unit
2. 

   2

    Heat a drizzle of olive oil in a large pan over medium heat. Add onion and garlic. Cook, tossing, until softened and translucent, ⏱️ 4 minutes to ⏱️ 5 minutes . Toss in bell pepper and mexican spice blend . Cook until softened and edges are starting to brown, ⏱️ 5 minutes to ⏱️ 6 minutes . Season with salt and pepper .

   olive oil: 4 tsp, mexican spice blend: 2 tbsp, salt, pepper
3. 

   3

    While veggies cook, mash beans in bowl with a fork until paste-like but still chunky. Add to pan with veggies once bell pepper is softened. Cook, tossing, until warmed through, ⏱️ 1 minutes to ⏱️ 2 minutes . Season with salt and pepper. Transfer everything to a medium bowl (you can use the same one as before) and wipe out pan.
4. 

   4

    Place a flour tortilla in the same large pan over medium heat. Sprinkle 1/4 cup mozzarella cheese over one half of the tortilla. Top with half the veggie mixture, followed by another 1/4 cup mozzarella. Fold tortilla over to form a quesadilla. Cook until outside is toasted and cheese is melty, ⏱️ 2 minutes to ⏱️ 3 minutes per side. Repeat with remaining tortilla, mozzarella, and veggie mixture.

   flour tortilla: 4 unit, mozzarella cheese: 2 c
5. 

   5

    Add a drizzle of olive oil and 1 tsp honey (we sent more) to the large bowl with lime juice and whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to combine.

   honey: 2 tsp, arugula: 4 oz
6. 

   6

    Cut quesadillas into wedges. Serve with salad on the side and sour cream for dipping.

   sour cream: 4 tbsp