Vegetable Quesadilla

🔥 Prep

• Dice the 1 bell pepper into small pieces.
• Rinse and drain 0.5 cup black beans.
• Rinse and drain 0.5 cup corn.
• Measure out 1 cup shredded cheese.
• Have 4 tortillas ready.
• Measure 1 tbsp butter.

🔥 Cook

• 1. Heat a large skillet over medium heat and melt the 1 tbsp butter.
• 2. Add the diced bell pepper and sauté for 2 minutes until slightly softened.
• 3. Stir in the black beans and corn, cooking for 1 minute until warmed through.
• 4. Reduce heat to low and spread the vegetable mixture evenly over one half of a tortilla.
• 5. Sprinkle ¼ cup of shredded cheese over the vegetables on each tortilla.
• 6. Fold the tortilla over to cover the filling, creating a half‑moon shape.
• 7. Cook the quesadilla for 2‑3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
• 8. Repeat steps 4‑7 with the remaining tortillas.
• 9. Remove the quesadillas from the skillet and let them rest for 1 minute before cutting into wedges.

🔥 Serve

• Cut each quesadilla into 3 wedges and arrange on a plate.
• Serve with salsa, guacamole, or sour cream on the side.
• Optional: garnish with chopped cilantro and a squeeze of lime.