One-Pan Black Bean & Poblano Quesadillas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Tex-Mex paste
  2 tbsp
• black beans
  1 can
• black pepper
  1 pinch
• butter
  2 tbsp
• flour tortillas
  4 piece
• hot sauce
  1 tbsp
• lime
  1 piece
• poblano pepper
  1 piece
• salt
  1 pinch
• sour cream
  2 tbsp
• water
  2 tsp

🍳 Cookware

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

1. 

   1

   Wash and dry all 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. Stir in water , 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and black pepper .

   lime: 1 piece, poblano pepper: 1 piece, black beans: 1 can, sour cream: 2 tbsp, water: 2 tsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

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

   butter: 2 tbsp, Tex-Mex paste: 2 tbsp
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 piece, Monterey Jack cheese: ½ cup
4. 

   4

   Melt remaining 1 tbsp butter in the large pan over medium-high heat. Add quesadillas and cook until tortillas are golden brown and cheese melts ⏱️ 2 minutes per side. Cut quesadillas into thirds and divide between plates. Top with lime crema and hot sauce to taste. Serve with remaining lime wedges on the side.

   hot sauce: 1 tbsp