Black Bean Quesadillas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• black beans
  26.8 oz
• butter
  1 tbsp
• flour tortilla
  4 unit
• guacamole
  1/2 c
• lime (zested and halved)
  2 unit
• pepper
• poblano pepper (diced)
  2 unit
• roma tomato (diced)
  2 unit
• salt
• scallions (thinly sliced)
  4 unit
• sour cream
  4 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• medium pot
• large pan
• small bowl
• 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 . (For 4 servings, zest 1 lime and halve both.)

   poblano pepper: 2 unit (diced), scallions: 4 unit (thinly sliced), roma tomato: 2 unit (diced), lime: 2 unit (zested and halved)
2. 

   2

   In a medium pot , combine black beans and their liquid, Southwest Spice Blend , butter , pepper , and ¼ tsp salt (½ tsp for 4 servings). 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, ⏱️ 5 minutes more. Turn off heat; cover to keep warm.

   black beans: 26.8 oz, Southwest Spice Blend: 2 tbsp, butter: 1 tbsp, pepper, salt
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced poblano, salt, and pepper. Cook, stirring occasionally, until tender, ⏱️ 8 minutes . Stir in scallion whites and cook until softened, ⏱️ 1 minute . Turn off heat; transfer to a plate. Wipe out pan.

   vegetable oil: 1 tbsp
4. 

   4

   While poblano cooks, in a small bowl , combine diced 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: 1/2 c, sour cream: 4 tbsp
5. 

   5

   Spread one half of each flour tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with poblano mixture, Mexican cheese blend , and Monterey Jack cheese . Fold tortillas in half to create quesadillas.

   flour tortilla: 4 unit, Mexican cheese blend: 1 c, Monterey Jack cheese: ½ cup
6. 

   6

   Heat a drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, ⏱️ 4 minutes per side. Slice quesadillas into wedges; top with creamy guacamole and salsa fresca and serve.