Loaded Black Bean and Pepper Quesadillas with Salsa Fresca and Guacamole

These quesadillas are a flavor-packed vegetarian dinner that comes together quickly. Tender green peppers and creamy mashed black beans are layered with two kinds of melted cheese inside crispy golden tortillas. A bright salsa fresca and dollops of guacamole add the perfect finishing touch.

Serve these quesadillas with lime wedges on the side for a fresh, zesty kick. They’re perfect for busy weeknights when you want something satisfying without a lot of fuss.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 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 TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 cut it into quarters.
2. In a medium pot, combine the black beans (with their liquid), Southwest Spice Blend, 1 tablespoon butter, salt (about ¼ teaspoon) and a pinch of black pepper. Bring to a boil over medium-high heat, then reduce heat to medium. Simmer uncovered for 5 minutes. Mash the beans with a potato masher or fork until mostly smooth. Continue simmering until the mixture thickens, about 3-5 minutes more. Remove from heat and cover to keep warm.
3. Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Add the diced green pepper, a pinch of salt and pepper. Cook, stirring occasionally, until tender, about 5-7 minutes. Stir in the scallion whites and cook until softened, about 1 minute. Transfer the pepper mixture to a medium bowl. Wipe out the skillet.
4. While the vegetables cook, 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 and set aside.
5. Spread one half of each tortilla with a layer of the mashed 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 drizzle of oil in the same skillet over medium heat. Working in batches if needed, add the quesadillas and cook until the tortillas are golden brown and the cheese melts, about 3-4 minutes per side. Slice each quesadilla into wedges and divide between plates. Top with the creamy guacamole mixture and salsa fresca. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with bell pepper (any color) or poblano pepper for a milder or slightly smoky flavor.

Can I make these quesadillas vegan?

To make vegan quesadillas, use dairy-free cheese and replace the butter with oil or vegan butter. Use vegan sour cream and guacamole as toppings.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.