Loaded Black Bean and Poblano Quesadillas with Salsa Fresca and Guacamole

These aren’t your average quesadillas. We’ve loaded them with tender sautéed poblano peppers, flavorful mashed black beans and a generous amount of melted cheese. Every bite is a perfect combination of textures and tastes.

To finish, we top them with a bright salsa fresca made with fresh tomato and scallions, plus a dollop of creamy guacamole mixed with sour cream. It’s a satisfying meal that comes together quickly and easily.

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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 Cooking 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. Dice the tomato. Zest the lime, then cut it in half.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, butter, salt 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 the 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. 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, combine the guacamole, sour cream and a squeeze of lime juice. Season with salt and pepper.
5. Spread 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 poblano 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. 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. 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. You may need to adjust the amount of filling 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 alternative. The guacamole is already vegan-friendly.

Can I prepare the fillings ahead of time?

Absolutely! The black bean mixture and poblano filling can be made up to 2 days in advance and refrigerated. Assemble and cook the quesadillas just before serving.