Black Bean Quesadillas with Garlicky Shishito Peppers

Adapted from Erin Alderson

Notes from the author about variations:

PEPPERS: You can also use another sweet pepper (bell or Italian) or you can add heat to these black bean quesadillas by using padrón pepper or jalapeños. A mix of sweet and hot peppers also works well!

CHEESE: Use your favorite or whatever you have on hand. I typically use a jack cheese but anything from goat to a smoked mozzarella would work. My goal is to usually compliment the flavors of the peppers and not overpower.

GRAIN BOWL/VEGAN: The black bean mixture is good by itself and makes an excellent topping for a grain bowl with a drizzle of hot sauce. A perfect way to still get the flavors without the cheese!

About 2 cups of shishito peppers
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, or 4 (or more) corn 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.