Smoky Quesadillas

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red bell pepper, chopped red onion, and minced garlic. Sauté for about 3 minutes until softened and fragrant.

   Tip: Prep your vegetables while the oil heats for better time management.

2. 2

   Stir in the black beans, corn kernels, smoked paprika, and cumin. Cook for 2 minutes, stirring occasionally to coat everything with the spices. Remove from heat and let cool slightly.

   Tip: This filling can be made ahead and stored in the refrigerator for up to 2 days.

3. 3

   Lay one tortilla flat on a clean surface. Sprinkle a handful of shredded cheddar on one half, then spoon about 3 tablespoons of the bean and pepper mixture over the cheese.

   Tip: Don't overfill or the quesadilla will be hard to fold and cook evenly.

4. 4

   Add a few more shreds of cheese on top of the filling, then fold the tortilla in half. Press gently to secure.

   Tip: The cheese acts as glue to hold everything together once melted.

5. 5

   Wipe out your skillet and add the remaining olive oil over medium-high heat. Once hot, carefully place a folded quesadilla in the pan.

   Tip: Work in batches if needed so you don't crowd the skillet.

6. 6

   Cook for 3 to 4 minutes on the first side until golden and crispy, then flip and cook the other side for another 3 to 4 minutes until the cheese is fully melted and the tortilla is golden.

   Tip: A spatula with a thin edge helps flip these without tearing the tortilla.

7. 7

   Transfer the cooked quesadilla to a cutting board and repeat with the remaining tortillas and filling.

   Tip: Keep finished quesadillas warm on a plate while cooking the rest.

8. 8

   Cut each quesadilla into triangles and serve warm with your choice of sour cream, salsa, or guacamole on the side.

   Tip: Cutting into triangles makes them easier to handle and more fun to eat.