Black Bean Quesadillas with Caramelized Onions

In a medium skillet over medium-high heat, heat 5 tablespoons grapeseed oil until shimmering. Add the sliced onions and salt. Stir well. Cook, stirring occasionally, until onions are golden and caramelized, about 15 minutes. Turn the heat down if the onions start to burn. After the onions are caramelized, transfer to a bowl and set aside.

In the same skillet, over medium-high heat, heat 1 tablespoon of the grapeseed oil until shimmering. Add the bell pepper and garlic. Cook, stirring occasionally, until softened, about 6-8 minutes. Stir in the black beans and garlic powder and cook until warmed through, about 3-5 minutes. Transfer to a bowl and set aside.

Wipe out the same skillet and heat over medium heat. Heat up a panini press according to manufacturer’s instructions.

Time to assemble the quesadillas! If it is easier for you, combine the onions, pepper mixture, corn and carrots in a large bowl. Spread the vegetables over one half of each tortilla and top with a handful of cheese.

Fold the empty half of the tortilla over the vegetables and cook in the skillet or panini press, until the cheese is melted. If cooking in the skillet, turn the quesadilla over half way through, so both sides of the tortilla get crisp.

Remove the quesadillas from the skillet/panini press. Repeat cooking the rest of the quesadillas.

Cut each in half and serve with salsa or sour cream.