Black Bean Quesadillas

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• flour tortillas
  4 unit
• guacamole
  4 tbsp
• lime
  1 unit
• mexican cheese blend
  ½ cup
• monterey jack cheese
  ½ cup
• poblano pepper
  1 unit
• roma tomato
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Core, deseed, and dice poblano pepper . Trim and thinly slice scallions , separating whites from greens. Dice roma tomato . Zest and halve lime .

   poblano pepper: 1 unit, scallions: 2 unit, roma tomato: 1 unit, lime: 1 unit
2. 

   2

   In a medium pot , combine black beans and their liquid, southwest spice blend , 1 tbsp butter , black pepper , and ¼ tsp salt . Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Simmer, uncovered, for ⏱️ 5 minutes , then mash beans until mostly smooth. Continue simmering until mixture has thickened ⏱️ 3 minutes more. Turn off heat; cover to keep warm.

   black beans: 15 oz, southwest spice blend: 1 tsp, butter: 1 tbsp, black pepper: 1 tsp, salt: 1 tsp
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add poblano pepper, a pinch of salt, and pepper. Cook, stirring occasionally, until tender ⏱️ 6 minutes . Stir in scallion whites and cook until softened ⏱️ 1 minute . Turn off heat; transfer to a plate. Wipe out pan.

   vegetable oil: 2 tbsp
4. 

   4

   While poblano cooks, in a small bowl , combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine guacamole , sour cream , and a squeeze of lime juice to taste. Season with salt and pepper.

   guacamole: 4 tbsp, sour cream: 2 tbsp
5. 

   5

   Spread one half of each flour tortillas with a layer of mashed beans. Top with poblano mixture, mexican cheese blend , and monterey jack cheese . Fold tortillas in half to create quesadillas.

   flour tortillas: 4 unit, mexican cheese blend: ½ cup, monterey jack cheese: ½ cup
6. 

   6

   Heat a large drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted ⏱️ 3 minutes per side. Slice quesadillas into wedges; top with creamy guacamole and salsa fresca and serve.