Quick Black Bean and Green Pepper Quesadillas with Lime Crema

These black bean and green pepper quesadillas are a quick and satisfying meal that’s packed with flavor. Sautéed peppers, protein-rich black beans and a blend of melted cheeses are folded into crispy tortillas, then finished with a zesty lime crema and a dash of hot sauce. Perfect for busy weeknights when you need something delicious on the table fast.

Ready in under 20 minutes, this recipe is as simple as it is tasty. The combination of creamy beans, slightly charred peppers and gooey cheese creates a perfect balance of textures and flavors. Serve them as a main dish or cut into smaller pieces for a crowd-pleasing appetizer.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Quarter the lime. Core, deseed and dice the green pepper. Drain and rinse the black beans.
2. In a small bowl, combine the sour cream with a big squeeze of lime juice to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
3. Melt 1 tablespoon of butter in a large pan over medium-high heat. Add the diced green pepper and cook, stirring occasionally, until softened, about 3-4 minutes.
4. Add the black beans and Tex-Mex paste to the pan. Season with salt and pepper. Cook until the beans are warmed through, about 2-3 minutes. Turn off the heat and transfer the mixture to a medium bowl. Wipe out the pan.
5. Place the tortillas on a clean work surface. Evenly top one half of each tortilla with the Mexican cheese blend. Spoon the black bean and pepper mixture over the cheese, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to create quesadillas.
6. Melt the remaining 1 tablespoon of butter in the same pan over medium-high heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese is melted, about 2-4 minutes per side. (If making a larger batch, work in batches, using 1 tablespoon of butter for each batch.)
7. Transfer the quesadillas to a cutting board and cut each into thirds. Divide between plates. Drizzle with the lime crema and additional hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the green pepper with bell peppers of any color or even poblano peppers for a slightly smoky flavor.

What can I use instead of Tex-Mex paste?

If you don’t have Tex-Mex paste, you can use 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

Can I make these quesadillas ahead of time?

These quesadillas are best enjoyed fresh, but you can prepare the filling and crema in advance. Assemble and cook just before serving.