Veggie Quesadillas With Black Beans And Cheese The Anthony Kitchen Transfer the veggie mixture to a medium sized mixing bowl and add the black beans, corn, salt, cumin, and garlic powder. stir to combine. add the cheese and stir to combine once more. wipe the pan clean and place over medium low heat. add a light drizzle of oil to the pan and allow to come to temperature. Spread some of the mexican cheese (about 1 3 cup) on a tortilla, and sprinkle with desired amounts of black beans and vegetables. add another tortilla on top and pat it down. carefully place the quesadilla in the pan, and cook for 2 3 minutes until golden brown. very carefully flip it over and cook on the other side until nice and golden.
These Hearty Black Bean Quesadillas Are An Easy Vegetarian Snack Or Instructions. heat a skillet over medium flame, add oil. once the oil is heated, sauté yellow onion followed by garlic, bell peppers, corn for 2 3 minutes. add the drained black beans followed by seasonings, salt and pepper. mash some of the bean with the back of the spoon and cook for a minute. In large skillet over medium heat, layer 1 3 cup shredded cheese on one half of the tortilla. top with 1 2 3 4 cup black beans and another 1 3 cup shredded cheese. fold over top and cook for about 2 3 minutes, and when cheese starts to melt, carefully flip over with large flipper and cook for another 2 3 minutes. In the meantime, drain and rinse the can of black beans. once the veggies are tender, grilled, and slightly charred (about 5 10 minutes), add in the chopped spinach, salt, and garlic powder. mix to combine and cook for another 1 2 minutes until the fresh spinach cooks in. turn off the heat and set aside. Prepare filling. use a fork to poke several holes into the sweet potato and drizzle with 1 teaspoon olive oil. you can also sprinkle with a small amount of salt and pepper. wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender. dice jalapeno and peppers removing the ribs and seeds.
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