One-Pan Black Bean & Poblano Quesadillas

🥘 Ingredients

• Monterey Jack cheese
  2 c
• Tex-Mex paste
  2 unit
• black beans
  26.8 oz
• butter
  3 tbsp
• flour tortillas
  4 unit
• hot sauce
  2 tsp
• lime
  2
• pepper
• poblano pepper
  2
• salt
• sour cream
  1/2 c

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry produce. Quarter lime . Core, deseed, and dice poblano pepper . Drain and rinse black beans . In a small bowl , combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper .

   lime: 2, poblano pepper: 2, black beans: 26.8 oz, sour cream: 1/2 c, salt, pepper
2. 

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened, 3-4 minutes ( ⏱️ 4 minutes ). Add beans and Tex-Mex paste ; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes ( ⏱️ 3 minutes ). Turn off heat; transfer to a medium bowl . Wash out pan.

   butter: 3 tbsp, Tex-Mex paste: 2 unit
3. 

   3

   Place flour tortillas on a clean work surface; evenly top one half of each tortilla with half the Monterey Jack cheese . Top with filling, then sprinkle with remaining Monterey Jack. Fold tortillas in half to create quesadillas.

   flour tortillas: 4 unit, Monterey Jack cheese: 2 c
4. 

   4

   Melt 1 TBSP butter in pan used for filling over medium-high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side ( ⏱️ 4 minutes per side). Cut quesadillas into thirds and divide between plates. Top with lime crema and hot sauce to taste. Serve with any remaining lime wedges on the side.

   hot sauce: 2 tsp