I used to make quesadillas using barbecue sauce, but then one day I read the ingredient list and I was not impressed 😒. It’s hard to find a good barbecue sauce without added caramel coloring or other unwanted additives so I decided to try making my own.
My attempt at making barbecue sauce failed but I ended up with a great sweet and sour sauce instead. As luck would have it, sweet and sour sauce tastes great in quesadillas so here is my new quesadillas recipe:
1 1/2 cups cooked black beans (equivalent to 1/2 cup dry or 1-15 ounce can)
6 bell peppers, assorted colors
1 large onion
1/2 tsp sea salt
8-10 whole-grain tortillas
2 cups grated cheddar cheese (optional)
1 cup tomato sauce
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup molasses
1/2 tbsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cinnamon
1. Dice all of the vegetables and sauté in a little oil until tender. Add 1/2 tsp salt as well as the cooked black beans and set aside.
2. Meanwhile, combine all of the sauce ingredients in a saucepan and simmer, stirring often, until the sauce thickens to a very dense syrup-like texture (about 20 mins). Add to cooked veggie and bean mixture and stir until coated (you may not need all of the sauce so add it gradually while stirring).
3. Spread the mixture evenly across half of each tortilla, sprinkle a handful of grated cheese on top (optional) and fold the tortilla in half.
4. Place the quesadillas on a baking sheet and bake them at 375*F for about 10-15 mins (until lightly browned underneath), then broil the tops until lightly browned. Remove from oven. Cut in halves (or thirds) and serve with sour cream.
Makes 8-10 quesadillas (depending on how much stuffing you put in each quesadilla).