W48 R04 One-Pan Black Bean & Pepper Quesadillas

🥘 Ingredients

• Mexican cheese blend
  2 c
• Monterey Jack cheese
  ½ cup
• Tex-Mex paste
  2 unit
• black beans
  2 unit
• butter
  3 tbsp
• flour tortillas
  4 unit
• hot sauce
  2 tsp
• lime
  2 unit
• long green pepper
  2 unit
• pepper
• salt
• sour cream
  6 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry produce. Quarter lime . Core, deseed, and dice long green pepper . Drain and rinse black beans . In a small bowl , combine sour cream with a big squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper .

   lime: 2 unit, long green pepper: 2 unit, black beans: 2 unit, sour cream: 6 tbsp, salt, pepper
2. 

   2

   Melt 1 TBSP of butter in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, ⏱️ 4 minutes . Add beans and Tex-Mex paste ; season with salt and pepper. Cook until beans are warmed through, ⏱️ 3 minutes . Turn off heat. Transfer to a medium bowl . Wash out the large pan .

   butter: 3 tbsp, Tex-Mex paste: 2 unit
3. 

   3

   Place flour tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend . Top with filling, then sprinkle with Monterey Jack cheese . Fold tortillas in half to create quesadillas.

   flour tortillas: 4 unit, Mexican cheese blend: 2 c, Monterey Jack cheese: ½ cup
4. 

   4

   Melt 1 TBSP butter in pan used for filling over medium-high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, ⏱️ 3 minutes per side. Cut quesadillas into thirds and divide between plates. Drizzle with lime crema and hot sauce to taste. Serve.

   hot sauce: 2 tsp