Anti Inflammatory Classic Black Bean Quesadillas

Total time30 min

Prep time10 min

Cook time20 min

Anti Inflammatory Classic Black Bean Quesadillas

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Ingredients

4 servings

For the filling

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
1 can (15 oz) black beans, drained and rinsed
salt and pepper, to taste

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded cheddar cheese
1 tbsp neutral oil or butter, for cooking
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

sour cream, for serving
Omit this
This ingredient likely doesn’t work for the diet.
salsa, for serving
fresh cilantro, roughly chopped (optional)

Instructions

1
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
2
Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute.

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