Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (diced)
- garlic: 2 clove (minced)
- black beans: 1 can (15 ounce can, drained)
- green bell pepper: 1 piece (chopped)
- tomatoes: 2 piece (chopped)
- frozen corn: 0.5 pack (10 ounce pack)
- flour tortillas: 12 piece (12 inch)
- cheddar cheese: 1 cup (shredded)
- vegetable oil: 0.25 cup
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
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Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
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Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
