Cheesy Black Bean & Pepper Quesadillas

Prepare the vegetables by washing, coring, and thinly slicing 2 medium bell peppers, and peeling and thinly slicing 1 medium yellow onion.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced bell peppers and yellow onion, and sauté for 7 minutes until they are softened and slightly charred.

Stir 1 tablespoon of Tajin seasoning into the skillet with the peppers and onions, cook for 1 additional minute to toast the spices, then transfer the mixture to a clean plate.

In a medium bowl, combine 30 oz of rinsed and drained canned black beans, 2 tablespoons of water, and 1/2 teaspoon of salt. Use a fork or potato masher to mash the beans until mostly smooth but still slightly chunky.

Assemble the quesadillas by laying out 8 flour tortillas. Spread about 3 tablespoons of the mashed black beans onto one half of each tortilla. Top the beans with a portion of the sautéed bell peppers and onions, then sprinkle 1/4 cup of shredded cheddar cheese over the filling.

Fold each tortilla in half to enclose the filling, pressing down gently to seal.

Wipe the skillet clean and heat 1/2 tablespoon of vegetable oil over medium heat. Place 2 to 3 quesadillas in the skillet and cook for 3 minutes per side, until the tortillas are golden brown and crispy, and the cheddar cheese is completely melted. Repeat with the remaining quesadillas, adding the remaining 1/2 tablespoon of vegetable oil to the pan as needed.

Cut the toasted quesadillas into wedges and serve immediately.