Chile-Lime Cauliflower Quesadillas

INGREDIENTS   

• 3 T. corn oil, divided
• 1 T. chili-lime seasoning or rub
• 2 cups chopped cauliflower
• 1 cup chopped poblano peppers
• 8 (6") corn or whole-wheat tortillas, warmed
• ½ cup reduced-sodium refried black beans
• ¾ cup shredded cheddar cheese
• Salsa for serving   

DIRECTIONS   

1. Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
2. Whisk 1 T. oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200°F.
3. Top half of each tortilla with 1 tablespoon each beans and cheese and ¼ cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.
4. Heat 1 T. oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 T. oil and 4 quesadillas. 
5. Serve the quesadillas with salsa, if desired.

Recipe Author: Eating Well