Black Bean and Pepper Quesadillas with Lemon Crema

Quesadillas are endlessly versatile and this veggie-forward version is a new favorite. We’ve packed them with protein-rich black beans, sautéed green pepper and a blend of melted cheeses. A drizzle of bright lemon crema and a dash of hot sauce take them over the top.

Best of all, these quesadillas come together in a single pan in under 20 minutes. Whether you need a speedy weeknight dinner or a fun lunch, this recipe delivers big flavor with minimal effort.

Log in to save recipes and build weekly shopping lists.

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 the produce. Quarter the lemon. Core, deseed and dice the green pepper. Drain and rinse the black beans.
2. In a small bowl, combine the sour cream with a generous squeeze of lemon juice. 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 drained black beans and Tex-Mex paste to the pan. Season with salt and pepper. Cook until the beans are warmed through, 2-3 minutes. Transfer the filling to a medium bowl. Wipe out the pan.
5. Place the tortillas on a clean work surface. Sprinkle one half of each tortilla evenly with the Mexican cheese blend. Top with the black bean and pepper filling, then sprinkle with the Monterey Jack cheese. Fold the tortillas in half to form 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, 2-4 minutes per side. (If making a larger batch, work in batches, using 1 tablespoon of butter per batch.)
7. Cut each quesadilla into thirds and divide between plates. Drizzle with the lemon crema and hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Absolutely! Cheddar, pepper jack or a blend of your favorite melting cheeses work well.

Can I make these quesadillas ahead of time?

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

What can I serve with these quesadillas?

A side of Mexican rice, a simple salad or guacamole and salsa would be great accompaniments.