Black Bean and Green Pepper Quesadillas with Lemon Crema

These veggie-forward quesadillas are loaded with protein-rich black beans, sautéed green pepper and a blend of melted cheeses. A bright lemon crema and a dash of hot sauce take them over the top. Best of all, they come together in a single pan in under 20 minutes.

Perfect for a quick weeknight dinner or a satisfying lunch, these quesadillas prove that simple ingredients can create something truly delicious. Serve them with extra hot sauce or a side salad for a complete meal.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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 Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. In a small bowl, combine sour cream, lemon zest and half the lemon juice. Season with salt and pepper. Set aside.
2. Thinly slice the green pepper into rings. Drain and rinse the black beans.
3. In a large non-stick skillet over medium-high heat, melt 1 tablespoon butter. Add the green pepper and cook until softened, about 3-4 minutes. Add the black beans and Tex-Mex paste, stirring to coat. Cook for 1 minute more. Transfer to a plate and wipe the skillet clean.
4. Return the skillet to medium heat and melt the remaining 1 tablespoon butter. Place one tortilla in the skillet. Sprinkle half the Monterey Jack and Mexican cheese blend over the tortilla. Spoon the pepper-bean mixture over the cheese, then top with remaining cheese. Place the second tortilla on top.
5. Cook until the bottom is golden and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla and cook until the other side is golden and the cheese is fully melted, another 2-3 minutes.
6. Transfer to a cutting board and let cool slightly. Cut into wedges. Drizzle with lemon crema and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Monterey Jack and Mexican cheese blend with cheddar, mozzarella or any melting cheese you prefer.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prepare the filling in advance and assemble and cook when ready.

Is there a substitute for Tex-Mex paste?

You can use tomato paste mixed with a pinch of chili powder and cumin as a substitute.