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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
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 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