Poblano peppers add a touch of heat to these vegetarian quesadillas, but a sweet bell pepper is tasty, too, if you want something milder. Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas.
Ingredients:
3 tablespoons corn oil, divided
1 tablespoon chili-lime seasoning or rub, such as tajín (see tip)
2 cups chopped cauliflower
1 cup chopped poblano peppers
8 (6 inch) corn or whole-wheat tortillas, warmed
½ cup reduced-sodium refried black beans
¾ cup shredded cheddar cheese
salsa for serving
Directions:
Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200 degrees .
Top half of each tortilla with 1 tablespoon each beans and cheese and 1/4 cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 tablespoon oil and 4 quesadillas. Serve the quesadillas with salsa, if desired.
