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1.
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Using a gas stove eye* and long metal tongs, roast the peppers by holding one side in the flame until the skin is charred (approximately 80-90% of the skin should be blackened).
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Place the blackened peppers into a gallon-sized plastic bag, seal, and let steam while you prepare the rest of the quesadilla fillings.
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2.
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Place the beans in a small skillet.
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Sprinkle taco seasoning over beans, add the water, and stir gently to combine.
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Bring to a boil, evaporating most of the water.
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Add the garlic & scallion, stir, remove from heat, and set aside.
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3.
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Remove the red peppers from the bag.
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Scrape/peel as much of the skin off as possible.
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Discard the skin.
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Cut a slit down opposing sides of the pepper, so that the pepper looks like a plus sign: there are four flaps of flesh around the head/seeds.
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Cut flaps away from the head/seeds and discard the latter.
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Slice the peppers into julienne strips, approximately 2 x 1/8I used half of my index finger to measure.
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4.
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Heat a large skillet over med-low heat.
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Spray a thin layer of cooking spray in the pan.
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Spread about 1/4 of the bean mixture onto one tortilla.
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Sprinkle an equal amount of cheese over the beans and place the tortilla face-up in the skillet.
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Arrange several red pepper strips on top, and sprinkle another layer of cheese over it.
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Allow the cheese to soften, then place a second tortilla over the top, pressing down gently to adhere the cheese.
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5.
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Allow quesadilla to cook, peeking at the bottom.
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When the bottom is lightly browned and spotted, carefully flip the quesadilla to the second side and allow to brown.
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6.
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Remove to a plate, cut into fourths, garnish, and serve.
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*if you dont have a gas stove, you can broil the peppers close to the element, turning them as each side is charred.
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** you may also purchase pre-roasted red peppers in a jar.
