Smoky Black Bean Quesadillas

There’s something undeniably comforting about a hearty bowl of beef stew. Whether it's a chilly evening or a family gathering, this dish has a way of warming hearts and filling bellies. The rich aroma of slow-cooked beef mingling with savory vegetables creates a welcoming atmosphere that beckons everyone to the table. What makes this comforting classic even more enticing is the convenience of using a slow cooker. With minimal prep time and a hands-off cooking process, you can set it and forget it, allowing the flavors to meld beautifully over hours of cooking.

Discover the ultimate comfort food with this savory slow cooker beef stew recipe. Perfect for chilly nights or family gatherings, this hearty dish combines tender beef, vibrant vegetables, and a rich, flavorful broth for a meal that warms both the heart and stomach. With minimal prep and the convenience of a slow cooker, you can set it and forget it while the delicious flavors meld together. Learn how to choose the best ingredients and enhance the taste for a delightful and satisfying dinner.

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Ingredients

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium red onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt (to taste)

¼ teaspoon black pepper

1 cup shredded cheddar cheese (or vegan cheese)

4 large flour tortillas (or whole wheat for a healthier option)

2 tablespoons olive oil (for cooking)

Fresh cilantro, chopped (for garnish)

Salsa and sour cream (for serving)

Instructions

Sauté Vegetables: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and red bell pepper. Sauté for about 5 minutes, or until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Prepare the Bean Mixture: In a medium bowl, mash half of the black beans with a fork. This will create a creamy texture, while the whole beans will provide a nice bite. Combine the mashed beans with the entire beans, corn, smoked paprika, cumin, chili powder, salt, and pepper. Mix until well combined.

Assemble the Quesadillas: Place a tortilla in the same skillet over medium heat. On one half of the tortilla, spread a generous portion of the black bean mixture, top with a handful of shredded cheese, and fold the other half over the filling. Press gently with a spatula.

Cook: Cook the quesadilla for about 3-4 minutes on each side or until golden brown and the cheese is melted. If the quesadilla browns too quickly, reduce the heat slightly. Repeat this with the remaining tortillas and filling.

Serve: Cut each quesadilla into wedges and sprinkle with fresh chopped cilantro. Serve warm with salsa and sour cream on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings