Black Bean and Poblano Quesadillas with Salsa Fresca and Lime Sour Cream

These black bean and poblano quesadillas are a far cry from the sad, microwaved versions of our youth. Each bite is packed with creamy mashed black beans, tender sautéed poblano peppers and a generous amount of gooey, melted cheese. The crispy golden tortilla gives way to a rich, smoky filling that’s perfectly balanced by a bright salsa fresca and a dollop of tangy lime sour cream.

Whether you’re looking for a quick weeknight dinner or a fun appetizer for game day, this recipe delivers big flavor with minimal fuss. The combination of textures and flavors-from the creamy beans to the crisp veggies and zesty toppings-will have everyone coming back for more. Plus, it’s vegetarian-friendly and easily customizable with your favorite add-ins.

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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

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 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 pepper. Trim and thinly slice the scallions, separating the white parts from the green tops. Dice the Roma tomato. Zest the lime, then cut it in half.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, 1 tablespoon butter, salt (about 1/4 teaspoon) and a pinch of pepper. Bring to a boil over medium-high heat. 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 more. Turn off the heat and cover to keep warm.
3. Meanwhile, heat a drizzle of vegetable 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. While the poblano cooks, 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, make the lime sour cream: Mix the sour cream with a squeeze of lime juice. Season with salt and pepper.
5. Spread one half of each tortilla with a layer of the mashed black beans (you may have some left over; serve on the side if desired). Top with the cooked poblano mixture and both cheeses. 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 the tortillas are golden brown and the cheese is melted, 3-4 minutes per side. Slice each quesadilla into wedges and divide between plates. Top with the lime sour cream and salsa fresca. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more fragile. Cook them carefully and adjust the filling amount accordingly.

What can I substitute for Southwest spice blend?

Mix equal parts chili powder, cumin, smoked paprika, garlic powder and a pinch of cayenne for a similar flavor.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat until crispy.