Black Bean & Roasted Red Pepper Quesadillas

1. Using a gas stove eye* and long metal tongs, roast the peppers by holding one side in the flame until the skin is charred (approximately 80-90% of the skin should be blackened). Place the blackened peppers into a gallon-sized plastic bag, seal, and let steam while you prepare the rest of the quesadilla fillings.

2. Place the beans in a small skillet. Sprinkle taco seasoning over beans, add the water, and stir gently to combine. Bring to a boil, evaporating most of the water. Add the garlic & scallion, stir, remove from heat, and set aside.

3. Remove the red peppers from the bag. Scrape/peel as much of the skin off as possible. Discard the skin. Cut a slit down opposing sides of the pepper, so that the pepper looks like a plus sign: there are four flaps of flesh around the head/seeds. Cut flaps away from the head/seeds and discard the latter. Slice the peppers into julienne strips, approximately 2″ x 1/8″–I used half of my index finger to measure.

4. Heat a large skillet over med-low heat. Spray a thin layer of cooking spray in the pan. Spread about 1/4 of the bean mixture onto one tortilla. Sprinkle an equal amount of cheese over the beans and place the tortilla face-up in the skillet.

Arrange several red pepper strips on top, and sprinkle another layer of cheese over it. Allow the cheese to soften, then place a second tortilla over the top, pressing down gently to adhere the cheese.

5. Allow quesadilla to cook, peeking at the bottom. When the bottom is lightly browned and spotted, carefully flip the quesadilla to the second side and allow to brown.

6. Remove to a plate, cut into fourths, garnish, and serve.

*if you don’t have a gas stove, you can broil the peppers close to the element, turning them as each side is charred.
** you may also purchase pre-roasted red peppers in a jar.