Loaded Black Bean Quesadillas with Poblano, Salsa Fresca and Creamy Guacamole

Say goodbye to sad, microwaved quesadillas and hello to these loaded black bean quesadillas. Each bite is filled with tender poblano pepper, savory mashed black beans and a blend of melted cheeses. The crispy golden tortilla is topped with a bright salsa fresca and dollops of creamy guacamole for a fresh finish.

This recipe is a celebration of textures and flavors-smoky, tangy, creamy and crunchy all at once. Perfect for a quick weeknight dinner or a fun weekend lunch, these quesadillas are sure to become a new favorite.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and dice the poblano pepper. Trim and thinly slice the scallions, separating the white parts from the green tops. Dice the Roma tomato. Zest and halve the lime.
2. In a medium pot, combine the black beans (with their liquid), Southwest Spice Blend, 1 tablespoon butter, ¼ teaspoon salt and a pinch of pepper. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer, uncovered, for 5 minutes. Mash the beans with a potato masher 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 vegetable oil in a large pan over medium-high heat. Add the diced poblano, a pinch of salt and pepper. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in the sliced scallion whites and cook until softened, 30 seconds to 1 minute. Transfer the poblano mixture to a plate and wipe the pan clean.
4. In a small bowl, combine the diced tomato, scallion greens, lime zest and a squeeze of lime juice. Season with salt and pepper to taste. In another small bowl, mix 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 leftover beans; serve them on the side if desired.) Top with the cooked poblano mixture, then sprinkle both cheeses evenly over the beans and poblano. 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 the tortillas are golden brown and the cheese is melted, about 3-4 minutes per side. (If making a larger batch, work in batches.) Slice the quesadillas into wedges, then top with the creamy guacamole mixture and the salsa fresca. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more delicate. Cook them for a slightly shorter time to prevent burning.

How do I make the quesadillas extra crispy?

Use a generous amount of oil in the pan and cook over medium heat until deep golden brown. Avoid moving them too early to ensure a good crust.

Can I prepare the fillings ahead of time?

Absolutely! The mashed black beans and poblano mixture can be made a day in advance and refrigerated. Assemble and cook the quesadillas just before serving.