Loaded Black Bean and Pepper Quesadillas with Salsa Fresca and Creamy Guacamole

These loaded quesadillas are packed with flavor and texture. Mashed black beans seasoned with a southwest spice blend, sautéed green peppers and scallions and a blend of Mexican cheeses create a hearty filling. Topped with a bright salsa fresca and a creamy guacamole-sour cream mixture, each bite is satisfying and delicious.

Perfect for a quick weeknight dinner, this recipe comes together in about 35 minutes. Serve with any extra bean mash on the side for dipping. Enjoy the combination of crispy tortillas, gooey cheese and fresh toppings.

Log in to save recipes and build weekly shopping lists.

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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Core, deseed and dice the green pepper. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and halve the lime.
2. In a medium pot, combine black beans (with their liquid), southwest spice blend, 1 tablespoon butter, salt (about 1/4 teaspoon) and pepper. Bring to a boil over medium-high heat, then reduce heat to medium. Simmer uncovered for 5 minutes, then mash 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 diced green pepper, salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in scallion whites and cook until softened, about 1 minute. Transfer to a medium bowl. Wipe out the pan.
4. While veggies cook, make the salsa fresca: In a small bowl, combine diced tomato, scallion greens, lime zest and a squeeze of lime juice. Season with salt and pepper. In another small bowl, combine guacamole, sour cream and a squeeze of lime juice. Season with salt and pepper.
5. Spread half of each tortilla with a layer of mashed beans (you may have leftover beans; serve on the side if desired). Top with the green pepper mixture, Mexican cheese blend and Monterey Jack cheese. Fold tortillas in half to form quesadillas.
6. Heat a large drizzle of oil in the same pan over medium heat. Working in batches if needed, cook quesadillas until golden brown and cheese melts, 3-4 minutes per side. Slice into wedges and divide between plates. Top with creamy guacamole and salsa fresca. Serve.

Recipe Tips

FAQ

Can I use a different type of pepper?

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

How do I make this recipe vegan?

Use dairy-free cheese and vegan sour cream and replace butter with oil. The guacamole is already vegan-friendly.

Can I prepare the fillings ahead of time?

Absolutely. The bean mash, sautéed peppers, salsa fresca and creamy guacamole can all be made a day in advance and stored in the refrigerator.