Black Bean and Poblano Quesadillas with Salsa Fresca and Creamy Guacamole

These black bean and poblano quesadillas are a far cry from the microwaved versions of your youth. Each bite is packed with tender sautéed poblano, flavorful mashed black beans and plenty of gooey melted cheese. A tangy salsa fresca and dollops of creamy guacamole take them over the top.

Perfect for a quick weeknight dinner or a fun weekend lunch, this recipe comes together in under 30 minutes. Serve with extra beans on the side if you like.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and dice the poblano. Trim and thinly slice the scallions, separating whites from greens. Dice the tomato. Zest and halve the lime.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, 1 tablespoon butter and a pinch of salt and pepper. Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered for 5 minutes. Mash the beans with a potato masher or fork until mostly smooth. Continue simmering until thickened, 3-5 minutes more. Turn off heat and cover to keep warm.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the diced poblano, salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in the scallion whites and cook until softened, about 1 minute. Transfer the mixture to a plate and wipe out the pan.
4. While the poblano cooks, make the salsa fresca: in a small bowl, combine the diced tomato, scallion greens, lime zest and a squeeze of lime juice. Season with salt and pepper. In another small bowl, combine the guacamole, sour cream and a squeeze of lime juice. Season with salt and pepper.
5. Spread one half of each tortilla with a layer of the mashed beans (you may have leftovers; serve on the side if desired). Top with the poblano mixture and both cheeses. Fold the tortillas in half to form quesadillas.
6. Heat a large drizzle of oil in the same pan over medium heat. Add the quesadillas and cook until golden brown and the cheese is melted, 3-4 minutes per side. Slice into wedges, top with the creamy guacamole and salsa fresca and serve.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, canned black beans work perfectly. Just drain and rinse them, then proceed with the recipe.

What can I substitute for poblano pepper?

You can use a green bell pepper for a milder flavor or a jalapeño for more heat.

Can I make these quesadillas ahead of time?

Yes, cook the quesadillas and reheat them in a dry skillet or oven at 350°F until warm and crispy.