Black Bean & Poblano Quesadillas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  1 c
• Southwest Spice Blend
  1 tbsp
• black beans
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper (poblano)
  1 unit
• salt
  2 tsp
• scallions
  1 unit
• sour cream
  1 tbsp
• tomato
  1 unit

🍳 Cookware

• medium pot
• potato masher
• large pan
• small bowl
• small bowl
• large pan

1. 

   1

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

   long green pepper: 1 unit (poblano), scallions: 1 unit, tomato: 1 unit, lime: 1 unit
2. 

   2

   In a medium pot , combine black beans and their liquid, Southwest Spice Blend , 1 TBSP butter , salt (we used 1/4 tsp), and black pepper . Bring to a boil over medium-high heat. Once boiling, reduce heat to medium.

   black beans: 1 unit, Southwest Spice Blend: 1 tbsp, butter: 2 tbsp, salt: 2 tsp, black pepper: 1 tsp
3. 

   3

   Simmer, uncovered, for ⏱️ 5 minutes , then mash beans with a potato masher or fork until mostly smooth. Continue simmering until the mixture has thickened, ⏱️ 5 minutes more. Turn off heat; cover to keep warm.
4. 

   4

   Meanwhile, heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the poblano and season with salt and pepper. Cook, stirring occasionally, until tender, ⏱️ 5 minutes . Add the scallion whites and cook until softened, ⏱️ 1 minute . Turn off heat, transfer to a plate, and wipe out the pan.

   cooking oil: 2 tbsp
5. 

   5

   While the poblano cooks, in a small bowl , combine the tomato, half the scallion whites, orange zest, and a squeeze of lime juice. Season with salt and pepper.
6. 

   6

   In a separate small bowl , combine sour cream with a squeeze of lime juice. Season with salt and pepper.

   sour cream: 1 tbsp
7. 7

   Spread one half of each flour tortillas with a layer of the mashed beans. Top with the poblano mixture, Monterey Jack cheese , and Mexican cheese blend . Fold the tortillas in half to create quesadillas.

   flour tortillas: 4 unit, Monterey Jack cheese: 1 c, Mexican cheese blend: 1 c
8. 8

   Heat a large drizzle of cooking oil in the large pan over medium heat. Add the quesadillas and cook until golden brown and cheese is melted, ⏱️ 3 minutes per side. Slice into wedges, divide between plates, top with lime sour cream and salsa fresca, and serve.