Quick Black Bean and Pepper Quesadillas with Lime Crema

Quesadillas are the ultimate canvas for delicious combinations and this version is a standout. We’ve loaded them with protein-rich black beans, sautéed green pepper and a blend of melty cheeses. A drizzle of zesty lime crema and a dash of hot sauce take them over the top.

The best part? This entire meal comes together in one pan in under 20 minutes. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Core, deseed and dice the green pepper. Drain and rinse the black beans.
2. In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
3. Melt 1 tablespoon butter in a large pan over medium-high heat. Add the diced green pepper and cook, stirring occasionally, until softened, about 3-4 minutes.
4. Add the black beans and Tex-Mex paste; season with salt and pepper. Cook until the beans are warmed through, about 2-3 minutes. Turn off heat. Transfer the mixture to a medium bowl. Wipe out the pan.
5. Place tortillas on a clean work surface. Evenly top one half of each tortilla with the Mexican cheese blend. Divide the black bean mixture over the cheese, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
6. Melt the remaining 1 tablespoon butter in the same pan over medium-high heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese is melted, 2-4 minutes per side. (If making a larger batch, work in batches, using 1 tablespoon butter per batch.)
7. Transfer quesadillas to a cutting board and cut into thirds. Divide between plates. Drizzle with the lime crema and hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with bell pepper, poblano or any mild pepper you prefer. Adjust cooking time as needed.

Can I make these quesadillas vegan?

Absolutely! Use vegan sour cream, vegan cheese shreds and a plant-based butter or oil. The rest of the ingredients are naturally vegan.

How do I store leftovers?

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