---
title: Black Bean Quesadillas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-quesadillas-5e94c48ee884b05a1c0e32c2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Spicy
rating: 4.5
rating_count: 22600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the taste, with some finding it delicious and flavorful; others wanted more spice or seasoning.
  - theme: Ease of prep
    text: Quick and simple to make, though a few found mashing beans messy or time-consuming.
nutrition:
  calories: 860
  protein: 28
  fat: 44
  saturated fat: 18
  carbohydrates: 82
  sugar: 7
  fiber: 13
  cholesterol: 65
  sodium: 1290
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Black%20Beans/black-bean-quesadillas.avif"
---

Wash and dry all produce. Core, deseed, and dice @poblano pepper{2%unit}(diced). Trim and thinly slice @scallions{4%unit}(thinly sliced), separating whites from greens. Dice @roma tomato{2%unit}(diced). Zest and halve @lime{2%unit}(zested and halved). (For 4 servings, zest 1 lime and halve both.)

In a #medium pot{}, combine @black beans{26.8%oz} and their liquid, @Southwest Spice Blend{2%tbsp}, @butter{1%tbsp}, @pepper{}, and ¼ tsp @salt{} (½ tsp for 4 servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Simmer, uncovered, for ~{5%minutes}, then mash beans until mostly smooth. Continue simmering until mixture has thickened, ~{5%minutes} more. Turn off heat; cover to keep warm.

Meanwhile, heat a drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Add the diced poblano, salt, and pepper. Cook, stirring occasionally, until tender, ~{8%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 diced tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate #small bowl{}, combine @guacamole{8%tbsp}, @sour cream{4%tbsp}, and a squeeze of lime juice to taste. Season with salt and pepper.

Spread one half of each @flour tortilla{4%unit} with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with poblano mixture, @Mexican cheese blend{1%cup}, and @Monterey Jack cheese{½%cup}. Fold tortillas in half to create quesadillas.

Heat a drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, ~{4%minutes} per side. Slice quesadillas into wedges; top with creamy guacamole and salsa fresca and serve.