Loaded Black Bean and Poblano Quesadillas with Salsa Fresca and Guacamole

These quesadillas are a far cry from the microwaved versions of our youth. They’re packed with tender poblano peppers, flavorful mashed black beans and gooey melted cheese. Topped with a tangy salsa fresca and creamy guacamole, every bite is a delicious upgrade.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes. The combination of smoky poblano, spiced beans and fresh toppings makes for a satisfying meal that’s anything but ordinary.

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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

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

2 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. Trim and thinly slice the scallions, separating whites from greens. Dice the tomato. Zest and halve the lime.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, 1 tablespoon butter, salt and pepper. Bring to a boil over medium-high heat. Once boiling, 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, about 3-5 minutes. 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, 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. 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 left over; serve on the side if desired). Top with the poblano mixture, Mexican cheese blend and Monterey Jack cheese. 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, divide between plates and top with the creamy guacamole and salsa fresca.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more fragile. You may need to adjust the filling amount and cook them carefully to prevent breaking.

How do I make this recipe vegan?

Use vegan cheese and replace the butter with oil. Omit the sour cream or use a plant-based version. The guacamole is already vegan.

Can I prepare the fillings ahead of time?

Absolutely. You can cook the beans and poblano mixture up to 2 days in advance. Assemble and cook the quesadillas just before serving.