Quick Black Bean and Green Pepper Quesadillas with Lemon Crema

These black bean and green pepper quesadillas are a delicious twist on a classic. Loaded with protein-rich black beans, sautéed green peppers, and a blend of melted cheeses, they’re crispy on the outside and gooey on the inside. The tangy lemon crema and a dash of hot sauce take them over the top.

Best of all, this entire meal comes together in one pan in under 20 minutes. It’s the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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 produce. Quarter the lemon. Core, deseed, and dice the green pepper. Drain and rinse the black beans.
2. In a small bowl, combine sour cream with a big squeeze of lemon juice (about 1 tablespoon). 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 butter in a large pan over medium-high heat. Add the diced green pepper and cook, stirring occasionally, until softened, 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, 2-3 minutes. Turn off heat and transfer the mixture to a medium bowl. Wipe out the pan.
5. Place tortillas on a clean work surface. Evenly sprinkle half of each tortilla with the Mexican cheese blend. Top with the black bean and pepper filling, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
6. Melt the remaining 1 tablespoon butter in the same pan over medium-high heat. Add the quesadillas and cook until golden brown and the cheese is melted, 2-4 minutes per side. (If making a larger batch, work in batches using 1 tablespoon butter per batch.)
7. Transfer quesadillas to a cutting board and cut each into thirds. Divide between plates. Drizzle with lemon crema and hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with bell pepper, poblano, or any mild pepper you like.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prepare the filling in advance and assemble just before cooking. Cooked quesadillas can be reheated in a pan or oven.

Is there a substitute for sour cream in the crema?

You can use Greek yogurt or a dairy-free alternative like coconut yogurt for a similar tangy flavor.