Southwestern Quesadilla

These Southwestern Quesadillas are a delightful fusion of flavors, featuring zesty black beans, smoky chipotle, and melted cheese, all encased in gluten-free tortillas. Perfect for a quick and satisfying supper, they capture the essence of the Southwest in every bite.

Ingredients

• Gluten-free tortillas - 4 pieces
• Black beans - 1 cup, drained and rinsed
• Corn kernels - 1/2 cup, fresh or frozen
• Red bell pepper - 1 medium, diced
• Red onion - 1/2 medium, finely chopped
• Chipotle pepper in adobo sauce - 1 tbsp, minced
• Cheddar cheese - 1 cup, shredded
• Olive oil - 2 tbsp
• Cumin - 1 tsp
• Salt - 1/2 tsp
• Cilantro - 1/4 cup, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and red bell pepper; sauté for 3-4 minutes until softened.
2. Add the black beans, corn, minced chipotle pepper, cumin, and salt to the skillet. Cook for another 2-3 minutes until heated through.
3. Remove the skillet from the heat and stir in half of the shredded cheddar cheese into the bean mixture until melted.
4. In a separate skillet, heat the remaining olive oil over medium heat. Place one gluten-free tortilla in the skillet.
5. Spread half of the bean and cheese mixture over the tortilla, then sprinkle with additional cheddar cheese. Top with another tortilla.
6. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes until the other side is golden and the cheese is melted.
7. Repeat the process for the second quesadilla. Once done, remove from heat and let cool slightly.
8. Slice into wedges, garnish with chopped cilantro, and serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 54 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 640 mg
• Cholesterol: 35 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber from black beans and corn, promoting digestive health.
• Rich in protein, aiding in muscle repair and growth.

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