Adapted from http://radishesandrhubarb.blogspot.com/2010/08/black-bean-quesadillas.html
Whole Wheat Tortilla / Lightly cooked Chapati - 4
Black Beans - 1/2 cup, soak overnight and cook in the cooker till done
Roasted Cumin powder - 1/2 tsp
Yellow Onion - 1/2, sliced
Green Bell Pepper - 1/2, sliced
Red Bell Pepper - 1/2, sliced
Garlic - 4 cloves, thinly sliced
Green Chilli / Jalapeno - 2, chopped
Red Pepper flakes - 1/2 tsp (optional)
Olive Oil - 2 tbsp
Cheddar Cheese - 1/2 cup, grated
Heat 1/2 tbsp oil in a pan. Mash half the black beans and add it to the pan. Then add the other half of the beans, cumin powder, salt and red pepper flakes. Saute for a few minutes, remove and keep aside.
Heat 1/2 tbsp of oil and add the garlic slices. Then add onion, green chilli and the bell peppers. Adjust salt and pepper. Saute till the vegetables are done but crisp. Keep aside.
Heat a tsp of oil in an iron skillet. Spread one tortilla with a little cheese. Put half of the cooked beans on top. Then add half of the sauteed vegetables and sprinkle some cheese on top. Gently lift the tortilla and place it on the skillet. Press another tortilla on top.
Cook for a few minutes until the bottom tortilla becomes brown and crisp. Flip it over, add a tsp of oil and cook the second side. Repeat the process for the other 2 tortillas. Cut the tortillas into wedges and serve.