Loaded Black Bean Quesadillas with Salsa Fresca and Creamy Guacamole

These loaded black bean quesadillas are a far cry from the microwaved versions of our youth. They’re packed with tender poblano peppers, flavorful mashed black beans and plenty of gooey melted cheese. Topped with a tangy salsa fresca and dollops of creamy guacamole, they’re a sophisticated twist on a classic favorite.

Perfect for a quick weeknight dinner or a fun weekend lunch, these quesadillas come together in under 30 minutes. The combination of smoky spices, fresh salsa and rich guacamole makes every bite irresistible. Serve them with extra salsa and guacamole on the side for dipping!

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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 pepper. Trim and thinly slice the scallions, separating the whites from the 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, pepper and 1/4 teaspoon salt (1/2 teaspoon for 4 servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer, uncovered, for 5 minutes. Mash the beans until mostly smooth, then 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, salt and pepper. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in the scallion whites and cook until softened, about 1 minute. Transfer the poblano mixture to a plate and wipe out the pan.
4. In a small bowl, combine the diced tomato, scallion greens, lime zest and a squeeze of lime juice to taste. Season with salt and pepper. In another small bowl, combine the guacamole, sour cream and a squeeze of lime juice to taste. 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 poblano mixture and both cheeses. Fold the tortillas in half to form quesadillas.
6. Heat a large drizzle of vegetable oil in the same pan over medium heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese has melted, about 3-4 minutes per side. Slice the quesadillas into wedges and top with the creamy guacamole and salsa fresca.

Recipe Tips

FAQ

Can I use canned black beans instead of dried?

Yes, the recipe calls for canned black beans (13.4 oz). Just drain and rinse them, but the recipe uses them with their liquid for extra flavor.

What can I substitute for Southwest Spice Blend?

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

Can I make these quesadillas ahead of time?

Yes, you can prepare the fillings in advance and assemble the quesadillas just before cooking. Store the bean mixture and poblano mixture separately in the fridge.