Quick Black Bean and Pepper Quesadillas with Lime Crema

These black bean and pepper quesadillas are a delicious twist on a classic favorite. Packed with protein-rich black beans, sautéed green peppers and a blend of melted cheeses, they’re crispy on the outside and gooey on the inside. A drizzle of tangy lime crema and a dash of hot sauce take them over the top.

Best of all, this entire meal comes together in one pan in under 20 minutes. It’s the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen. Serve them as a main dish or cut into wedges for a fun appetizer.

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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. 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.
2. 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. Add the black beans and Tex-Mex paste; season with salt and pepper. Cook until the beans are warmed through, 2-3 minutes. Turn off heat and transfer the mixture to a medium bowl. Wipe out the pan.
3. Place tortillas on a clean work surface. Evenly top one half of each tortilla with the Mexican cheese blend. Spoon the black bean and pepper filling over the cheese, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to create quesadillas.
4. 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.) Cut quesadillas into thirds and divide between plates. Drizzle with 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 green pepper with any bell pepper or even poblano for a slightly smoky flavor.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prepare the filling in advance and assemble and cook just before serving.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.