Quick Black Bean and Poblano Quesadillas with Lime Crema

These black bean and poblano quesadillas are a quick and satisfying meal that comes together in no time. Sautéed poblano peppers and protein-packed black beans are combined with melty cheeses, all folded into crispy flour tortillas. A drizzle of tangy lime crema and a dash of hot sauce take them over the top.

Perfect for busy weeknights, this recipe uses simple ingredients and one pan for minimal cleanup. The combination of smoky poblano, creamy beans and zesty lime crema is sure to become a favorite.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

4 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 the produce. Quarter the lime. Core, deseed and dice the poblano pepper. Drain and rinse the black beans.
2. In a small bowl, combine the 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 of butter in a large pan over medium-high heat. Add the diced poblano and cook, stirring occasionally, until softened, about 3-4 minutes.
4. Add the drained black beans and Tex-Mex paste to the pan. Season with salt and pepper. Cook until the beans are warmed through, about 2-3 minutes. Turn off the heat and transfer the mixture to a medium bowl. Wipe out the pan.
5. Place the tortillas on a clean work surface. Evenly top one half of each tortilla with the Mexican cheese blend. Divide the bean and poblano filling over the cheese, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to form quesadillas.
6. Melt the remaining 1 tablespoon of butter in the same pan over medium-high heat. Add the quesadillas and cook until the tortillas are golden brown and the cheeses are melted, about 2-4 minutes per side. (If working in batches, use 1 tablespoon of butter per batch.)
7. Cut the quesadillas into thirds and 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 cheese?

Yes, you can substitute the Mexican cheese blend and Monterey Jack with other melting cheeses like cheddar, mozzarella or queso fresco.

How can I make this recipe vegan?

To make it vegan, use dairy-free sour cream, vegan cheese shreds and a plant-based butter or oil for cooking.

Can I prepare the filling in advance?

Absolutely! Cook the poblano and bean mixture ahead of time and store it in the refrigerator. When ready to eat, assemble and cook the quesadillas fresh.