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Black Bean, Cheese & Pepper Quesadilla

My family recently gathered on Long Island, New York’s Gold Coast, to enjoy a multi-generational reunion. We had a fantastic time boating, visiting the many picturesque vineyards on the North Fork (where I’ve set my Lavender Hill Cove novels), and simply relaxing while sharing wonderful conversations and lovingly prepared meals. One casual and simply delicious recipe was my Black Bean, Cheese & Pepper Quesadillas. You can serve them alone or with a side of rice and salad.

Black Bean, Cheese & Pepper Quesadilla

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Ingredients Method Notes

Ingredients

Tortilla shells (soft)
2 c. green, red, and yellow peppers, sliced or dices
1 small onion, peeled and diced
3 Roma tomatoes, diced
1 c. black beans (drained)
2 c. arugula
2 c. cheese, shredded (cheddar or a blend—regular or Vegan)
2 limes, cut in wedges
extra virgin olive oil

Method

Drizzle oil into a skillet on the stovetop over low heat and sauté the onions and peppers until they are soft.
Add in Mexican or Taco seasoning spice and mix.
Warm the tortillas.
To each warm tortilla, add a bit of the pepper and onion mixture,tomato, black beans, some arugula, avocado, more seasoning (if desired), and cheese.
Squeeze lime juice over the shell.
Serve the quesadillas immediately or place them in an oiled skillet (or on the grill). The cheese will be melted, and the tortilla shell will be slightly golden and crispy.

Notes

This recipe is made Vegetarian (or Vegan), but if you desire, you can also add in grilled chicken, fish or meat. Top with more avocado or guacamole and salsa.