Crispy Baked Bean & Cheese Quesadillas

Ingredients:

• 2 tbsp of olive oil

• 1 yellow or white onion; diced

• 1 jalapeno; diced finely (and de-seeded if you prefer)

• 4 cloves of garlic; minced finely

• 1 tsp of dried oregano

• 1 tsp of smoke paprika

• 1/2 tsp of salt

• 1/2 tsp of pepper

• 2 cans of black beans; drained and rinsed

• 1/2 cup of vegetable broth

• 1 can of chipotle peppers in adobo sauce

  • 3 chipotle peppers; diced

  • 3 tbsp of the adobo sauce

• 1 pack of corn tortillas

• Shredded cheese (of your choice, I used pepper jack)

• Spray olive oil (or regular olive oil)

Preheat your oven to 400F and line a baking sheet with parchment paper. Spray or brush the parchment with some olive oil.

In a large skillet, heat your olive oil. Add in the onions and jalapeno and cook until the onions get translucent.

Add in the oregano, smoked paprika, salt and pepper and mix together. Add the garlic and the beans and mix everything together before pouring in your broth, chipotle peppers and adobo sauce.

Let the beans simmer for about 15 minutes until they start to soften. When the beans get soft, use the back of a fork to mush about 1/3 of the beans. Keep stirring often so the beans don’t stick to the bottom of the pan.

Let simmer for another 10 minutes and then remove from the heat. Your beans should be slightly paste-like.

To assemble, take a corn tortilla and spread the bean mixture on half of the tortilla, add a bit of cheese and fold the tortilla in half. Place the folded quesadilla on the baking sheet and spray/brush the top with olive oil.

Bake for about 15 minutes and then flip the quesadillas to the other side and bake for another 10 minutes or until the tortilla is crispy.

Serve warm with your favorite condiments like sour cream, salsa, guacamole, etc.