---
title: Black Bean & Pepper Quesadillas
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/black-bean-and-pepper-quesadillas-64d24c187a42584bbbe50772}
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens: [Wheat, Soy, Milk]
tags: [Veggie, Spicy, Quick, Mexican-inspired]
rating: 4.0
rating_count: 794
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the taste, though some found it bland; adding hot sauce or extra seasoning boosted flavor.
  - theme: Ease of prep
    text: Quick and simple to make, with crispy tortillas; some had trouble flipping without spilling the beans.
image: "https://images.recipes.furrysalamander.com/Quesadilla%20Recipes/black-bean-pepper-quesadillas.avif"
---
@flour tortillas{6%unit}
@sour cream{2%tbsp}
@long green pepper{1%unit}
@black beans{15%oz}
@Monterey Jack cheese{½%cup}
@pico de gallo{1%unit}
@lime{1%unit}
@guacamole{1%unit}
@southwest spice blend{1%unit}
@mexican cheese blend{½%cup}
@butter{1%tbsp}
@black pepper{¼%tsp}
@salt{¼%tsp}
@cooking oil{1%tbsp}

Wash and dry all produce. Core, deseed, and dice long green pepper. Quarter lime.

In a #medium pot{}, combine black beans with their liquid, southwest spice blend, 1%tbsp butter, ¼%tsp salt, and black pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. Simmer, uncovered, ~{5%minutes}. Mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened ~{4%minutes}. Turn off heat; cover to keep warm.

Meanwhile, heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add long green pepper, a pinch of salt, and pepper. Cook, stirring occasionally, until tender ~{6%minutes}. Turn off heat; transfer to a #medium bowl{}. Wipe out pan.

In a #small bowl{}, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.

Spread one half of each flour tortillas with a layer of mashed beans. (You may have some beans left over; serve remaining on the side if you like.) Top with green pepper, mexican cheese blend, and monterey jack cheese. Fold tortillas in half to create quesadillas.

Heat a large drizzle of oil in the pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt ~{4%minutes} per side. Slice quesadillas into wedges; divide between plates. Top with creamy guacamole mixture and pico de gallo. Serve with remaining lime wedges.