Black Bean and Poblano Quesadillas with Salsa Fresca and Lime Sour Cream

These black bean and poblano quesadillas are a far cry from the microwaved versions of our youth. Packed with tender poblano peppers, flavorful mashed black beans and gooey melted cheese, every bite is a delight. Topped with a bright salsa fresca and creamy lime sour cream, this dish takes quesadillas to a whole new level.

Perfect for a quick weeknight dinner or a casual gathering, these quesadillas come together in just 35 minutes. The combination of smoky spices, tangy lime and fresh vegetables creates a balanced, satisfying meal that will please vegetarians and meat-lovers alike.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and dice the poblano pepper. Trim and thinly slice the scallions, separating the white parts from the green parts. Dice the tomato. Zest the lime, then cut it in half.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, butter, 1/4 teaspoon salt and a pinch of pepper. Bring to a boil over medium-high heat. Reduce heat to medium and simmer uncovered for 5 minutes. Mash the beans with a potato masher or fork until mostly smooth. Continue simmering until the mixture thickens, 3-5 minutes more. Turn off heat and cover to keep warm.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the diced poblano, a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in the scallion whites and cook until softened, about 1 minute. Transfer the poblano mixture to a plate and wipe out the pan.
4. While the poblano cooks, in a small bowl, combine the diced tomato, scallion greens, lime zest and a squeeze of lime juice. Season with salt and pepper. In another small bowl, mix the sour cream with a squeeze of lime juice. Season with salt and pepper.
5. Spread one half of each tortilla with a layer of the mashed beans (you may have leftover beans; serve on the side if desired). Top with the poblano mixture and both cheeses. Fold the tortillas in half to form quesadillas.
6. Heat a drizzle of oil in the same pan over medium heat. Add the quesadillas and cook until golden brown and the cheese is melted, 3-4 minutes per side. Slice into wedges and serve with the lime sour cream and salsa fresca.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, canned black beans work perfectly. Just drain and rinse them before using and adjust the salt accordingly.

What can I substitute for Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder and a pinch of cayenne. Use about 1 tablespoon total.

Can I make these quesadillas ahead of time?

You can prepare the fillings in advance and assemble the quesadillas just before cooking. The cooked quesadillas are best served fresh but can be reheated in a pan or oven.