HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBell Pepper And Black Bean Quesadillas
Bell Pepper and Black Bean Quesadillas

Bell Pepper and Black Bean Quesadillas

with an Arugula and Heirloom Tomato Salad

Read more

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


1 unit

Bell Pepper

1 box

Black Beans

4 ounce

Heirloom Grape Tomatoes

1 unit


1 tablespoon

Mexican Spice Blend

2 unit

Flour Tortilla


1 cup

Mozzarella Cheese


1 teaspoon


2 ounce


2 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate78 g
Sugar10 g
Dietary Fiber22 g
Protein36 g
Cholesterol40 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.