In a large skillet over medium heat, saute the onions with butter and oil for 10-15 minutes. Add bell peppers and poblano pepper into the skillet with the onions. Season with fine sea salt, garlic powder, smoked paprika, onion powder. Saute on med-low for 10-15 minutes, add ¼ cup water as needed to deglaze the pan.

Place drained and rinsed beans into a large bowl, season with all spices and toss together.

Once your veggies are cooked to your desired doneness, remove from heat right as any remaining water has cooked off, and place into a bowl with your beans. Mix together.

On your work surface, place a tortilla, then ¼ cup cheese on slightly less than one half of the tortilla (because the fold has to go over the height of the toppings), then evenly spread about 3 heaping spoonfuls of your bean/veggie mixture, then top with ¼ cup cheese before folding tortilla over.

Wipe out skillet and place it on low heat. If desired, take a bit of butter and spread it in the pan before placing quesadilla. Cook for 2-4 minutes per side to get a nice browning and melt the cheese, use a spatula to check the underside for doneness.

Remove from the pan and place on a wire rack to cool for meal prep or directly onto plates for serving. Repeat with remaining quesadillas.

Storage Instructions –

Store leftover quesadillas in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat or in an air fryer to bring back the crispiness.

Note: For meal prep after cooling in the fridge on wire racks I wrapped the quesadillas in wax paper and aluminum foil. Can be unwrapped and reheated in the microwave, air fryer, in the oven, or in a skillet.