Loaded Black Bean Quesadillas with Salsa Fresca and Creamy Guacamole

These loaded black bean quesadillas are a far cry from the sad, microwaved versions of our youth. We’re talking crispy golden tortillas stuffed with seasoned mashed black beans, tender sautéed poblano and a generous amount of gooey melted cheese. Topped with a bright salsa fresca and dollops of creamy guacamole, every bite is a perfect balance of textures and flavors.

This recipe comes together quickly with simple ingredients, making it an ideal weeknight dinner. The smoky poblano and tangy lime brighten up the hearty black beans, while the creamy guacamole and sour cream mixture adds a cooling finish. Serve with extra salsa on the side for a fresh, satisfying meal.

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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 the lime, then cut it in half.
2. In a medium pot, combine the black beans (with their liquid), Southwest spice blend, butter, a pinch of pepper and 1/4 teaspoon salt (use 1/2 teaspoon for 4 servings). Bring to a boil over medium-high heat. Reduce heat to medium and simmer uncovered for 5 minutes. Mash the beans with a potato masher until mostly smooth, then continue simmering until the mixture thickens, about 3-5 minutes more. Remove from heat and cover to keep warm.
3. While the beans cook, heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the diced poblano, a pinch of salt and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Stir in the scallion whites and cook until softened, about 1 minute. Transfer the poblano mixture to a plate and wipe the skillet 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 make the salsa fresca. In another small bowl, mix the guacamole and sour cream together, then add a squeeze of lime juice and season with salt and pepper to make the creamy guacamole.
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 the beans with the cooked poblano mixture and both cheeses. Fold the tortillas in half to form quesadillas.
6. Heat a drizzle of oil in the same skillet over medium heat. Place the quesadillas in the skillet and cook until the tortillas are golden brown and the cheese is melted, 3-4 minutes per side. Slice each quesadilla into wedges, top with the creamy guacamole and salsa fresca and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and more delicate. You may need to adjust the amount of filling and cook them a bit less to prevent breaking.

How do I make this recipe vegan?

Use vegan butter, omit the cheese and sour cream or substitute with vegan cheese and a plant-based sour cream. The guacamole is already vegan-friendly.

Can I prepare the filling ahead of time?

Absolutely! The mashed black beans and sautéed poblano can be made up to 2 days in advance. Store them separately in the fridge, then assemble and cook the quesadillas when ready.