Black Bean and Pepper Quesadillas with Lime Crema

These black bean and pepper quesadillas are a flavor-packed twist on a classic favorite. Sautéed green pepper and protein-rich black beans are nestled between two crispy tortillas with plenty of melted Monterey Jack cheese. A tangy lime crema and a drizzle of hot sauce add the perfect finishing touch.

Best of all, this entire meal comes together in one pan in under 20 minutes. It’s an ideal option for busy weeknights when you want something satisfying without spending hours in the kitchen.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lime. In a small bowl, combine sour cream, half the lime juice, and half the lime zest. 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. Stir in the Tex-Mex paste and black beans. 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 cheese over the tortilla, then top with the bean-pepper mixture. Sprinkle the remaining cheese on top and place the second tortilla over the filling.
5. Cook until the bottom is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, another 2-3 minutes.
6. Transfer the quesadilla to a cutting board and let it rest for 1 minute. Cut into wedges. Drizzle with the lime crema and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and may require making two smaller quesadillas. Adjust the filling accordingly.

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 restore crispiness.

Can I make this vegan?

To make it vegan, use vegan cheese and sour cream, and substitute the butter with oil or vegan butter.