A perfect way to use those small shishito peppers, this black bean quesadilla is quick and easy to throw together for a simple summer dinner.
- 4 ounces shishito peppers (roughly 2 cups)
- 2 teaspoons olive oil
- 1 clove garlic
- 1/2 cup black beans (drained and rinsed if using canned)
- 3 tablespoons minced cilantro
- 1/4 teaspoon salt
- Juice from 1/2 lime
- 2 10″ whole wheat tortillas
- 3 ounces shredded Monterey jack or cheddar cheese
- Prepare the peppers by cutting into 1/4″ thick slices and removing the stem. Heat a large pan or griddle over medium heat. Add olive oil followed by the peppers. Sauté until the pepper pieces are browning and beginning to blister, 5 or so minutes.
- Add the garlic to the pan and cook for 1 to 2 minutes, until fragrant and golden. Measure in black beans then cilantro, salt, and lime juice. Stir and cook until the beans are warm, another 1 to 2 minutes. Transfer to a bow and set aside.
- Turn the skillet down to low heat. Working with one tortilla at a time, divide cheese in half and spread evenly over one side of the tortilla. Add half the bean mixture to the tortilla and let cook until cheese starts to melt and tortilla begins to brown. Fold in half, cooking the tortilla on each side until crisp and brown. Repeat with second tortilla.
Tips & Tricks: These quesadillas also work with other pepper varieties- just check on the heat level. Some peppers look like shishitos but are padrón peppers (which can be a bit hotter).
Nutrition: see the information.
- Calories: 644
- Sugar: 4.8
- Sodium: 918
- Fat: 25
- Carbohydrates: 78.4
- Fiber: 12.6
- Protein: 28.4
- Cholesterol: 43.4