Things You'll Need:
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Step 1
Preheat your oven to 425 degrees.
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Step 2
Toss the diced peppers and onions in olive oil to coat the vegetables using a large bowl. Add jalapeños or habanero peppers if you desire a hotter flavor in your quesadillas.
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Step 3
Spread the veggies out in an even layer on the baking sheet and roast for 6 to 8 minutes. Flip the vegetables over and continue to roast for another 6 to 8 minutes.
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Step 4
Return the roasted veggies to the bowl and add the black beans. Season with sea salt and black pepper. While the mixture sits and the flavors combine, turn the oven off and heat the skillet or griddle over medium to high heat. If you are using a skillet, coat the bottom lightly with olive oil to keep the quesadillas from sticking.
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Step 5
Place one tortilla on the skillet or griddle. Top the tortilla with some of the veggie mixture and a small amount of monterey jack cheese. Place another tortilla on top and let the quesadilla sit. Check the underside of the quesadilla frequently to be sure the tortilla does not burn.
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Step 6
Flip the roasted veggie quesadilla over as soon as the bottom is lightly browned. Cook the other side until lightly browned, and transfer to a plate.
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Step 7
Cut the quesadilla into wedges and serve with salsa, sour cream or guacamole as desired.
