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Roasted Red Pepper& Jalapeno Quesadillas
These delicious vegetarian quesadillas are made from pantry staples: jarred roasted red peppers, pickled jalapenos and canned re-fried beans. A delicious meal in 15 minutes.
Course
Main Course
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
465
kcal
Author
Colleen Milne
Ingredients
1
teaspoon
vegetable oil
8
flour tortillas
small
1 14
oz
refried black beans
can
2
cups
mozzarella cheese
grated
1 16
oz
jarred roasted red peppers
drained and patted dry with paper towel
1 7
oz
can nacho jalapenos
pickled, sliced
Instructions
Lightly oil a large skillet over medium heat.
Spread beans over half of each tortilla, then roasted pepper, jalapeno and cheese.
Fold the ungarnished side over the filled side, pressing down lightly.
Cook 5 minutes on each side or until cheese is melted and both sides are toasted.
Remove from heat and cut each quesadilla in half. (a pizza wheel works great for this)
Serve with salsa.
Notes
Make this dish gluten-free by substituting corn tortillas. Warm the corn tortillas briefly in the microwave to soften before filling and grilling.
Nutrition
Serving:
1
g
|
Calories:
465
kcal
|
Carbohydrates:
50
g
|
Protein:
23
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Cholesterol:
44
mg
|
Sodium:
3970
mg
|
Potassium:
419
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
2055
IU
|
Vitamin C:
61.7
mg
|
Calcium:
444
mg
|
Iron:
5.2
mg