Black Bean & Pepper Quesadillas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• black beans
  2 unit
• black pepper
• butter
  1 tbsp
• cooking oil
  1 tbsp
• flour tortillas
  4 unit
• guacamole
  1/2 c
• lime
  2 unit
• long green pepper
  2 unit
• pico de gallo
  8 oz
• salt
  2 tsp
• sour cream
  3 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry produce. Core, deseed, and dice long green pepper . Quarter lime .

   long green pepper: 2 unit, lime: 2 unit
2. 

   2

   In a medium pot , combine black beans and their liquid, Southwest Spice Blend , butter , salt (we used ¼ tsp; ½ tsp for 4 servings), and black pepper to taste. Bring to a boil over medium-high heat, then immediately reduce heat to medium. Simmer, uncovered, for ⏱️ 5 minutes , then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, ⏱️ 5 minutes more. Turn off heat; cover to keep warm.

   black beans: 2 unit, Southwest Spice Blend: 2 tbsp, butter: 1 tbsp, salt: 2 tsp, black pepper
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, ⏱️ 7 minutes . Turn off heat; transfer to a medium bowl. Wipe out pan.

   cooking oil: 1 tbsp
4. 

   4

   In a small bowl, combine guacamole and sour cream . Add a squeeze of lime juice to taste. Season with salt and pepper.

   guacamole: 1/2 c, sour cream: 3 tbsp
5. 

   5

   Spread one half of each flour tortillas with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper, Mexican cheese blend , and Monterey Jack cheese . Fold tortillas in half to create quesadillas.

   flour tortillas: 4 unit, Mexican cheese blend: 1 c, Monterey Jack cheese: ½ cup
6. 

   6

   Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, ⏱️ 4 minutes per side. Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and pico de gallo . Serve with remaining lime wedges.

   pico de gallo: 8 oz