W48 R04 One-Pan Black Bean & Pepper Quesadillas

🥘 Ingredients

• Mexican cheese blend
  ½ cup
• Monterey Jack cheese
  ½ cup
• Tex-Mex paste
  2 tbsp
• black beans (drained, rinsed)
  15 oz
• butter (divided)
  2 tbsp
• flour tortillas
  4 pieces
• hot sauce
  to taste
• lime (quartered)
  1 unit
• long green peppers (cored, deseeded, diced)
  2 pieces
• sour cream
  2 tbsp
• water
  1 tsp

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Prepare lime , long green peppers , and black beans . In a small bowl , combine sour cream with a big squeeze of lime juice to taste. Stir in water at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   lime: 1 unit (quartered), long green peppers: 2 pieces (cored, deseeded, diced), black beans: 15 oz (drained, rinsed), sour cream: 2 tbsp, water: 1 tsp
2. 

   2

   Melt half the butter in a large pan over medium-high heat. Add green peppers and cook, stirring occasionally, until softened ⏱️ 3 minutes to ⏱️ 4 minutes . Add black beans and Tex-Mex paste ; season with salt and pepper. Cook until beans are warmed through ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Transfer filling to a medium bowl . Wash out pan.

   butter: 2 tbsp (divided), Tex-Mex paste: 2 tbsp
3. 

   3

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

   flour tortillas: 4 pieces, Mexican cheese blend: ½ cup, Monterey Jack cheese: ½ cup
4. 

   4

   Melt remaining butter in pan over medium-high heat. Add quesadillas; cook until tortillas are golden brown and cheese melts ⏱️ 2 minutes to ⏱️ 4 minutes per side. Cut quesadillas into thirds and divide between plates. Drizzle with lime crema and hot sauce to taste. Serve.

   hot sauce: to taste