Well, you can mash some beans and you can give them a cheesy twist. But we’re telling you: you ain’t never had quesadillas quite like this. They’re stuffed with bell pepper and seasoned in a way that’s garlicky and bold—basically all the wholesome goodness you can fit in a tortilla fold. Add a zingy lime- and honey-dressed salad on the side and this meal is guaranteed to take you for a thrilling ride.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
Mexican Spice Blend
Wash and dry all produce. Halve, peel, and finely chop onion. Mince or grate garlic. Core, seed, and thinly slice bell pepper. Drain and rinse beans, then place in a medium bowl. Halve tomatoes. Squeeze juice from lime into a large bowl.
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and garlic. Cook, tossing, until softened and translucent, 4-5 minutes. Toss in bell pepper and Mexican spice blend. Cook until softened and edges are starting to brown, 5-6 minutes. Season with salt and pepper.
While veggies cook, mash beans in bowl with a fork until paste-like but still chunky. Add to pan with veggies once bell pepper is softened. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper. Transfer everything to a medium bowl (you can use the same one as before) and wipe out pan.
Place a tortilla in same pan over medium heat. Sprinkle ¼ cup mozzarella over one half of the tortilla. Top with half the veggie mixture, followed by another ¼ cup mozzarella. Fold tortilla over to form a quesadilla. Cook until outside is toasted and cheese is melty, 2-3 minutes per side. Repeat with remaining tortilla, mozzarella, and veggie mixture.
Add a drizzle of olive oil and 1 tsp honey (we sent more) to bowl with lime juice and whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to combine.
Cut quesadillas into wedges. Serve with salad on the side and sour cream for dipping.