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    Home » Lunch & Dinner

    Poblano and Black Bean Quesadillas

    Published: Mar 14, 2021 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

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    These Poblano and Black Bean Quesadillas are SO good if you're looking for a veggie quesadilla, and even if you're not. Delicious sautéed poblano peppers, black beans, and onions, stuffed between melty jack cheese in a crispy tortilla.

    KEY INGREDIENTS:

    • Poblano peppers: The main ingredient in these quesadillas! I wouldn't swap for a different pepper, poblanos are definitely key.
    • Onion: Sautéed with the poblano peppers for delicious added flavor.
    • Black beans: Gotta get some protein in there!
    • Tortillas: Taco-sized tortillas are my favorite, and what the quantities of this recipe is based on. but you could easily use any other size tortilla, just note the end number of quesadillas will vary.
    • Cumin: I love the flavor of cumin in veggie quesadillas - adds so much!
    • Monterey jack cheese: A perfect melty cheese for these quesadillas. Freshly grated is best because it'll melt better with less/no preservatives.
    • Ingredients
    • Sautéed veggies
    • Finished quesadillas

    KITCHEN EQUIPMENT:

    • Coarse cheese grater
    • Large skillet
    • Chef's knife
    • Cutting board
    • Spatula

    HOW TO MAKE THESE POBLANO AND BLACK BEAN QUESADILLAS:

    1. Step 1: Sauté the veggies. In your skillet, heat 1 tablespoon olive oil on medium heat. Add the peppers, onion, cumin, salt, and pepper. Sauté about 10 minutes until softened but still with some structure. Add in the black beans and stir to combine. Remove the mixture from the skillet and set aside.
    2. Step 2: Assemble & finish. To the same skillet on medium heat, lay down one tortilla. Sprinkle with ¼ of the cheese and ¼ of the pepper mixture. Let that sit about 2 minutes until the cheese begins to melt. Then fold in half and press down slightly to meld the two halves together. Cook for another 2 minutes and flip to the other side, cooking 2 minutes more, until both sides are golden brown.

    And that's it! If you'd like, serve with an avocado dipping sauce:

    • In a food processor, combine 1 avocado, ½ cup cilantro, 2 tablespoon sour cream, juice of 1 lime, 2 garlic cloves, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until smooth.

    CAN YOU COOK THESE POBLANO QUESADILLAS IN THE OVEN?

    Yes, sure! Here's how:

    1. On a large sheet pan, lay out the poblano peppers and onions. Drizzle with olive oil and the cumin, salt, and pepper. Roast at 400℉ for about 20-30 minutes until well softened. Mix in the black beans. Remove the mixture from the pan and set aside.
    2. On the same sheet pan, lay down your four tortillas, sprinkle each with ¼ of the cheese and ¼ of the pepper mixture. Fold them over and place another sheet pan of the same size (or two if smaller) on top to weigh them down and keep the tortillas closed.
    3. Bake at 400℉ until the cheese is melted and they're a little crispy - about 10-15 minutes.

    MORE MEXICAN-INSPIRED RECIPES:

    • Mexican Street Corn and Black Bean Tacos
    • Cheesy Veggie Quesadilla
    • Fish Tacos with Jalapeño Mango Salsa
    • Up close quesadillas layered
    • Torn quesadillas
    • Platter of quesadillas

    📖 Recipe

    Close-up of quesadilla

    Poblano Black Bean Quesadilla

    These Poblano Black Bean Quesadillas are SO good if you're looking for a veggie quesadilla, and even if you're not. Delicious sautéed poblano peppers, black beans, and onions, stuffed between melty jack cheese in a crispy tortilla.
    4.50 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 quesadillas

    Ingredients

    • 4 taco-sized flour tortillas
    • 2 cups monterey jack cheese freshly grated preferable
    • 1 large onion sliced ½"
    • 2 large poblano peppers sliced ¼"
    • 1 14oz can black beans drained and rinsed
    • ¼ teaspoon cumin
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • 1 tablespoon olive oil

    Avocado dipping sauce:

    • 1 avocado
    • ½ cup cilantro
    • 2 tablespoon sour cream
    • 2 teaspoon lime juice (about 1 lime)
    • 2 cloves garlic
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper

    Instructions

    • Heat your skillet and 1 tablespoon olive oil on medium heat.
    • Add the peppers, onion, cumin, salt, and pepper. Sauté about 10 minutes until softened but still with some structure.
    • Add in the black beans and stir to combine. Remove the mixture from the skillet and set aside.
    • To the same skillet still on medium heat, lay down one tortilla. Sprinkle with ¼ of the cheese and ¼ of the pepper mixture. Let that sit about 2 minutes until the cheese begins to melt. Then fold in half and press down slightly to meld the two halves together. Cook for another 2 minutes and flip to the other side, cooking 2 minutes more, until both sides are golden brown.
    • Repeat for all four tortillas.
    • Avocado dipping sauce: In a food processor, combine 1 avocado, ½ cup cilantro, 2 tablespoon sour cream, juice of 1 lime, 2 garlic cloves, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until smooth.

    Nutrition Estimate

    Calories: 452kcal | Carbohydrates: 27g | Protein: 18g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 53mg | Sodium: 1394mg | Potassium: 516mg | Fiber: 6g | Sugar: 5g | Vitamin A: 906IU | Vitamin C: 57mg | Calcium: 486mg | Iron: 2mg
    Course: Lunch/Dinner
    Cuisine: Mexican
    Keyword: Quesadilla
    Author: Haley

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    Comments

    1. Erica says

      February 14, 2022 at 10:03 pm

      4 stars
      I’ve made this twice now. We really enjoy it. I always use more cumin and this time I added some mushrooms and only half an onion.

      Reply
      • Haley says

        February 15, 2022 at 11:00 am

        I'm glad you like it! Thank you for leaving a review Erica!

        Reply
        • Emily says

          September 22, 2022 at 1:07 pm

          4 stars
          Super yummy! We mashed the beans and tried it with half and onion, and it was delicious.

          Reply
          • Haley says

            September 28, 2022 at 9:03 pm

            Glad you enjoyed!!

            Reply
    2. Zach says

      March 09, 2022 at 5:42 pm

      5 stars
      Me and my wife loved this dish. Saving this one for future use!

      Reply
      • Haley says

        March 15, 2022 at 8:19 pm

        I'm so glad! Thank you for making it!

        Reply
    4.50 from 4 votes (1 rating without comment)

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