---
title: "Black Bean & Poblano Quesadillas"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-poblano-quesadillas-5fb7f249e9825811b22ee81f
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
  - Milk
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, though some found it a bit bland.
  - theme: Ease of prep
    text: Generally easy to make, though some noted prep time and flipping quesadillas could be tricky.
nutrition:
  calories: 750
  protein: 26
  fat: 37
  saturated fat: 15
  carbohydrates: 71
  sugar: 6
  fiber: 10
  cholesterol: 55
  sodium: 1180
  trans fat: 0.5
  potassium: 550
  calcium: 430
  iron: 5
image: "https://images.recipes.furrysalamander.com/Quesadilla%20Recipes/black-bean-poblano-quesadillas.avif"
---
Wash and dry all produce. Core, deseed, and dice @long green pepper{1%unit}(poblano). Trim and thinly slice @scallions{1%unit}, separating whites from greens. Dice @tomato{1%unit}. Zest and halve @lime{1%unit}.

In a #medium pot{}, combine @black beans{1%unit} and their liquid, @Southwest Spice Blend{1%tablespoon}, 1 TBSP @butter{2%tablespoon}, @salt{2%teaspoon} (we used 1/4 tsp), and @black pepper{1%teaspoon}. 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 the mixture has thickened, ~{5%minutes} more. Turn off heat; cover to keep warm.

Meanwhile, heat a large drizzle of @cooking oil{2%tablespoon} in a #large pan{} over medium-high heat. Add the poblano and season with salt and pepper. Cook, stirring occasionally, until tender, ~{5%minutes}. Add the scallion whites and cook until softened, ~{1%minute}. Turn off heat, transfer to a plate, and wipe out the pan.

While the poblano cooks, in a #small bowl{}, combine the tomato, half the scallion whites, orange zest, and a squeeze of lime juice. Season with salt and pepper.

In a separate #small bowl{}, combine @sour cream{1%tablespoon} with a squeeze of lime juice. Season with salt and pepper.

Spread one half of each @flour tortillas{4%unit} with a layer of the mashed beans. Top with the poblano mixture, @Monterey Jack cheese{1%cup}, and @Mexican cheese blend{1%cup}. Fold the tortillas in half to create quesadillas.

Heat a large drizzle of cooking oil in the #large pan{} over medium heat. Add the quesadillas and cook until golden brown and cheese is melted, ~{3%minutes} per side. Slice into wedges, divide between plates, top with lime sour cream and salsa fresca, and serve.