My household lately gathered on Lengthy Island, New York’s Gold Coast, to get pleasure from a multi-generational reunion. We had a incredible time boating, visiting the various picturesque vineyards on the North Fork (the place I’ve set my Lavender Hill Cove novels), and easily enjoyable whereas sharing great conversations and lovingly ready meals. One informal and easily scrumptious recipe was my Black Bean, Cheese & Pepper Quesadillas. You’ll be able to serve them alone or with a aspect of rice and salad.
Black Bean, Cheese & Pepper Quesadilla
Elements
- Tortilla shells (comfortable)
- 2 c. inexperienced, purple, and yellow peppers, sliced or dices
- 1 small onion, peeled and diced
- 3 Roma tomatoes, diced
- 1 c. black beans (drained)
- 2 c. arugula
- 2 c. cheese, shredded (cheddar or a mix—common or Vegan)
- 2 limes, minimize in wedges
- additional virgin olive oil
Directions
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Drizzle oil right into a skillet on the stovetop over low warmth and sauté the onions and peppers till they’re comfortable.
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Add in Mexican or Taco seasoning spice and blend.
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Heat the tortillas.
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To every heat tortilla, add a little bit of the pepper and onion combination,tomato, black beans, some arugula, avocado, extra seasoning (if desired), and cheese.
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Squeeze lime juice over the shell.
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Serve the quesadillas instantly or place them in an oiled skillet (or on the grill). The cheese might be melted, and the tortilla shell might be barely golden and crispy.
Notes
This recipe is made Vegetarian (or Vegan), however in the event you need, you may as well add in grilled rooster, fish or meat. Prime with extra avocado or guacamole and salsa.
