Loaded Beef and Black Bean Quesadillas with Salsa Fresca and Creamy Guacamole

These loaded quesadillas are a flavor-packed dinner that comes together in no time. Tender green peppers, seasoned ground beef and creamy mashed black beans are layered with two kinds of melted cheese inside crispy golden tortillas. Topped with a bright salsa fresca and dollops of creamy guacamole, every bite is a perfect balance of textures and tastes.

Whether you’re cooking for a busy weeknight or a casual gathering, this recipe is sure to impress. The homemade salsa and guacamole add a fresh, tangy finish that elevates the dish. Serve with lime wedges on the side for an extra burst of citrus.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Core, deseed and dice the green pepper. Trim and thinly slice scallions, separating whites from greens. Dice the tomato. Zest and quarter the lime.
2. In a medium pot, combine the black beans (with their liquid), Southwest Spice Blend, 1 tablespoon butter, salt (about ¼ teaspoon) and pepper. Bring to a boil over medium-high heat, then reduce heat to medium. Simmer uncovered for 5 minutes, then mash the beans with a potato masher or fork until mostly smooth. Continue simmering until the mixture thickens, about 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 green pepper, salt and pepper. Cook, stirring occasionally, until tender, about 5-7 minutes. Stir in the scallion whites and cook until softened, about 1 minute more. Transfer the pepper mixture to a medium bowl. Wipe out the pan.
4. While the veggies cook, make the salsa fresca: 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, combine the guacamole, sour cream and 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 some beans left over; serve on the side if desired). Top with the green pepper mixture, Mexican cheese blend and Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
6. Heat a large drizzle of oil in the same pan over medium heat. Working in batches if needed, add the quesadillas and cook until the tortillas are golden brown and the cheese melts, about 3-4 minutes per side. Slice into wedges and divide between plates. Top with the creamy guacamole and salsa fresca. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and less pliable. Warm them slightly before folding to prevent cracking.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness.

Can I make this vegetarian?

Absolutely! Omit the ground beef and add extra black beans or your favorite plant-based protein. The recipe will still be delicious.