Black Bean and Poblano Quesadillas with Lime Crema

These black bean and poblano quesadillas are a delicious twist on a classic favorite. Sautéed poblano peppers add a mild heat, while black beans provide protein and fiber. The melty Monterey Jack and Mexican cheese blend ties everything together and a tangy lime crema with a drizzle of hot sauce takes them over the top.

Ready in under 20 minutes, this one-pan meal is perfect for busy weeknights. Serve them as a main dish or cut into wedges for a crowd-pleasing appetizer. Customize with your favorite toppings like avocado or salsa!

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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

0.25 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 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lime. In a small bowl, mix sour cream with half the lime juice and a pinch of salt to make the lime crema. Set aside.
2. Thinly slice the poblano pepper into rings, discarding seeds and stem. Drain and rinse the black beans.
3. In a large non-stick skillet over medium-high heat, melt 1 tablespoon butter. Add poblano slices and cook until softened and lightly charred, about 3-4 minutes. Season with salt and pepper. Transfer to a plate.
4. Reduce heat to medium. In the same skillet, add the remaining butter. Place one tortilla in the skillet. Spread half the Tex-Mex paste over the tortilla, then top with half the black beans, half the cooked poblano, half the Monterey Jack and half the Mexican cheese blend. 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 the quesadilla to a cutting board. Let cool for 1 minute, then cut into wedges. Drizzle with 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 more delicate. You may need to use two per quesadilla and adjust cooking time slightly.

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 dairy-free cheese and sour cream alternatives and substitute butter with oil or vegan butter.