Black Bean and Poblano Quesadillas with Lemon Crema

These black bean and poblano quesadillas are a delicious twist on a classic. Sautéed poblano peppers, protein-rich black beans and a blend of melted cheeses come together in a crispy tortilla, all topped with a bright lemon crema and a dash of hot sauce. It’s a veggie-forward meal that’s ready in under 20 minutes, making it ideal for busy weeknights.

The combination of smoky poblano, creamy beans and tangy crema creates a flavor-packed bite that will satisfy any craving. Plus, everything cooks in one pan, so cleanup is a breeze. Serve these quesadillas 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

4 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. In a small bowl, combine sour cream, half the lemon juice and half the lemon zest. Season with salt and pepper. Set aside.
2. Thinly slice the poblano pepper, removing seeds and membranes if desired. In a large non-stick skillet over medium-high heat, add a drizzle of oil and sauté the poblano until softened, about 3-4 minutes.
3. Add the black beans and Tex-Mex paste to the skillet. Cook, stirring, for 1-2 minutes until heated through. Season with salt and pepper. Transfer the mixture to a plate and wipe the skillet clean.
4. Return the skillet to medium heat. Place one tortilla in the skillet. Sprinkle half the Monterey Jack cheese over the tortilla, then spread half the bean mixture on one half. Sprinkle with half the Mexican cheese blend. Fold the other half over the filling. Cook until golden brown on the bottom, about 2-3 minutes. Carefully flip and cook the other side until cheese is melted and tortilla is crispy, another 2-3 minutes. Repeat with remaining tortilla and filling.
5. Slice each quesadilla into wedges. Drizzle with lemon crema and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the poblano with a green bell pepper for a milder flavor or use a jalapeño for more heat.

Can I make these quesadillas ahead of time?

Quesadillas are best served fresh, but you can prepare the filling and crema in advance. Assemble and cook just before serving.

What can I serve with these quesadillas?

These quesadillas pair well with a simple side salad, Mexican rice or extra sour cream and salsa.