Loaded Black Bean and Pepper Quesadillas with Salsa Fresca and Guacamole

If you love quesadillas, you’re in for a treat. These loaded black bean and pepper quesadillas are stuffed with tender green peppers, flavorful mashed black beans, and plenty of gooey melted cheese. They’re already irresistible on their own, but when you top them with tangy salsa fresca and dollops of creamy guacamole, they become absolutely unforgettable.

This recipe is perfect for a quick weeknight dinner or a fun lunch. It’s packed with vibrant flavors and textures, from the smoky spice blend to the fresh lime and tomato salsa. Plus, it’s vegetarian-friendly and easy to customize with your favorite toppings.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1.5 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 Cooking 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 green pepper. Trim and thinly slice the scallions, separating the white parts from the green tops. Dice the tomato. Zest the lime and then cut it in half.
2. In a medium pot, combine the black beans (with their liquid), Southwest Spice Blend, 1 tablespoon butter, salt (about 1/4 teaspoon for 2 servings, 1/2 teaspoon for 4), and a pinch of pepper. Bring to a boil over medium-high heat, then immediately reduce the heat to medium. Simmer uncovered for 5 minutes, then mash the beans with a potato masher or fork until mostly smooth. Continue simmering until the mixture thickens, about 3-5 minutes more. Turn off the heat and cover to keep warm.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the diced green pepper, salt, and pepper. Cook, stirring occasionally, until tender, about 5-7 minutes. Stir in the scallion whites and cook until softened, about 1 minute more. Transfer the pepper mixture to a medium bowl. Wipe out the pan.
4. While the vegetables cook, prepare 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, make the creamy guacamole: 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 black beans (you may have some beans left over; serve them on the side if desired). Top with the green pepper mixture, Mexican cheese blend, and Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
6. Heat a large drizzle of oil in the same pan over medium heat. Working in batches if necessary, add the quesadillas and cook until the tortillas are golden brown and the cheese is melted, about 3-4 minutes per side. Slice the quesadillas into wedges and divide between plates. Top with the creamy guacamole and salsa fresca, then serve.

Recipe Tips

FAQ

Can I use canned black beans for this recipe?

Yes, the recipe calls for canned black beans. Just use the entire can, including the liquid, for the best texture.

Can I make these quesadillas ahead of time?

You can prepare the fillings in advance and assemble the quesadillas just before cooking. Cooked quesadillas are best enjoyed fresh, but leftovers can be reheated in a pan or oven.

What can I substitute for the Southwest Spice Blend?

You can make your own blend with chili powder, cumin, garlic powder, and a pinch of smoked paprika.