---
title: Black Bean Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-quesadillas-5e94c48ee884b05a1c0e32c2
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Spicy
  - Quick
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.
  - theme: Ease of prep
    text: Quick and simple to make, though a few found mashing beans messy.
image: "data/recipes/black-bean-quesadillas.jpg"
---

Wash and dry all produce. Core, deseed, and dice @poblano pepper{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Dice @roma tomato{1%unit}. Zest and halve @lime{1%unit}.

In a #medium pot{}, combine @black beans{15%oz} and their liquid, @southwest spice blend{1%tsp}, 1 tbsp @butter{1%tbsp}, @black pepper{1%tsp}, and ¼ tsp @salt{1%tsp}. 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 ~{3%minutes} more. Turn off heat; cover to keep warm.

Meanwhile, heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add poblano pepper, a pinch of salt, and pepper. Cook, stirring occasionally, until tender ~{6%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 @guacamole{4%tbsp}, @sour cream{2%tbsp}, and a squeeze of lime juice to taste. Season with salt and pepper.

Spread one half of each @flour tortillas{4%unit} with a layer of mashed beans. Top with poblano mixture, @mexican cheese blend{½%cup}, and @monterey jack cheese{½%cup}. Fold tortillas in half to create quesadillas.

Heat a large drizzle of 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; top with creamy guacamole and salsa fresca and serve.