Black Bean & Poblano Quesadillas

🥘 Ingredients

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

🍳 Cookware

• medium pot
• large pan
• small bowl
• small bowl

1. 

   1

   flour tortillas sour cream long green pepper black beans monterey jack cheese tomato lime scallions southwest spice blend mexican cheese blend salt cooking oil black pepper butter

   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
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

   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.