Black Bean and Poblano Quesadillas with Lime Crema

These black bean and poblano quesadillas are a quick and satisfying meal that comes together in under 20 minutes. Sautéed poblano peppers and seasoned black beans are layered with melted Monterey Jack cheese inside crispy flour tortillas.

A drizzle of tangy lime crema and your favorite hot sauce adds the perfect finishing touch. This veggie-forward dish is packed with protein and flavor, making it a great choice for busy weeknights.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Quarter the lime. Core, deseed and dice the poblano pepper. Drain and rinse the black beans.
2. In a small bowl, combine sour cream with a generous squeeze of lime juice. Stir in water 1 teaspoon at a time until the mixture is drizzling consistency. Season with salt and pepper. Set aside.
3. Melt 1 tablespoon butter in a large pan over medium-high heat. Add the diced poblano and cook, stirring occasionally, until softened, about 3-4 minutes.
4. Add the black beans and Tex-Mex paste to the pan. Season with salt and pepper. Cook until the beans are warmed through, about 2-3 minutes. Turn off the heat and transfer the mixture to a medium bowl. Wipe out the pan.
5. Place the tortillas on a clean work surface. Sprinkle half of the Monterey Jack cheese over one half of each tortilla. Top with the bean and poblano filling, then sprinkle the remaining cheese on top. Fold the tortillas in half to form quesadillas.
6. Melt the remaining 1 tablespoon butter in the same pan over medium-high heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese is melted, about 2-4 minutes per side. (For 4 servings, work in batches, using 1 tablespoon butter per batch.)
7. Cut each quesadilla into thirds and divide between plates. Drizzle with lime crema and hot sauce to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, mozzarella or a Mexican blend cheese.

Can I make these quesadillas ahead of time?

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

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispness.