Bell Pepper and Black Bean Quesadillas

🥘 Ingredients

• Mexican Spice Blend
  1 unit
• arugula
  2 oz
• bell pepper
  1 unit
• black beans
  15 oz
• black pepper
  pinch unit
• flour tortilla
  4 unit
• garlic
  3 cloves
• heirloom grape tomatoes
  4 oz
• honey
  1 tbsp
• lime
  1 unit
• mozzarella cheese
  4 oz
• olive oil
  2 tbsp
• salt
  pinch unit
• sour cream
  ¼ cup
• yellow onion
  1 unit

🍳 Cookware

• medium bowl
• large bowl
• large pan
• medium 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: 1 unit, garlic: 3 cloves, bell pepper: 1 unit, black beans: 15 oz, heirloom grape tomatoes: 4 oz, lime: 1 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 . Toss in bell pepper and Mexican Spice Blend . Cook until softened and edges are starting to brown ⏱️ 5 minutes . Season with salt and black pepper .

   olive oil: 2 tbsp, Mexican Spice Blend: 1 unit, salt: pinch unit, black pepper: pinch unit
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 minute . Season with salt and pepper. Transfer everything to a medium bowl and wipe out pan.
4. 

   4

   Place a flour tortilla in same pan over medium heat. Sprinkle ¼ cup mozzarella cheese over one half of the tortilla. Top with half the veggie mixture, followed by another ¼ cup mozzarella. Fold tortilla over to form a quesadilla. Cook until outside is toasted and cheese is melty ⏱️ 2 minutes per side. Repeat with remaining tortilla, mozzarella, and veggie mixture.

   flour tortilla: 4 unit, mozzarella cheese: 4 oz
5. 

   5

   Add a drizzle of olive oil and 1 tsp honey to bowl with lime juice and whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to combine.

   honey: 1 tbsp, arugula: 2 oz
6. 

   6

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

   sour cream: ¼ cup