---
title: Black Bean & Poblano Quesadillas
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/black-bean-and-poblano-quesadillas-5fb7f249e9825811b22ee81f"
servings: 2
prep time: "10 minutes"
cook time: "15 minutes"
time required: "25 minutes"
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Veggie
rating: 4.5
rating_count: 8700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the tasty combination of mashed black beans, poblano peppers, and cheese
  - theme: Ease of prep
    text: Generally easy to make, though flipping quesadillas could be tricky
image: "https://images.recipes.furrysalamander.com/black-bean-poblano-quesadillas.avif"
---

@flour tortillas{4%unit}
@sour cream{2%tbsp}
@long green pepper{1%unit}
@black beans{15%oz}
@monterey jack cheese{½%cup}
@tomato{1%unit}
@lime{1%unit}
@scallions{2%unit}
@southwest spice blend{1%unit}
@mexican cheese blend{½%cup}
@salt{¼%tsp}
@cooking oil{2%tbsp}
@black pepper{1%tsp}
@butter{1%tbsp}

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.

In a #medium pot{}, combine black beans and their liquid, southwest spice blend, butter, salt, and black pepper. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Simmer, uncovered, for ~{5%minutes}, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, ~{3%minutes} more. Turn off heat; cover to keep warm.

Meanwhile, heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add poblano, salt, and pepper. Cook, stirring occasionally, until tender, ~{5%minutes}. Stir in scallion whites and cook until softened, ~{1%minute}. Turn off heat; transfer to a plate. Wipe out pan.

While poblano cooks, in a #small bowl{}, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate #small bowl{}, combine sour cream with 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. Top with poblano mixture, monterey jack cheese, and mexican cheese blend. Fold tortillas in half to create quesadillas.

Heat a large drizzle of cooking oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, ~{3%minutes} per side. Slice quesadillas into wedges and divide between plates. Top with lime sour cream and salsa fresca and serve.