Poblano and Black Bean Quesadillas
Poblano and Black Bean Quesadillas are smoky, cheesy, and hearty, featuring roasted poblano peppers, seasoned black beans, and melty cheese folded into crispy tortillas.
Equipment
- skillet or griddle
- Tongs
- Mixing bowl
- Knife & cutting board
- Spatula
Ingredients
- 2 large poblano peppers
- 1 can 15 oz black beans, drained and rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp cumin powder
- ½ tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 4 large flour tortillas
- Fresh cilantro for garnish
- Sour cream or salsa for serving
Instructions
- Roast poblano peppers over open flame or under broiler until charred, then peel, seed, and slice.
- Heat olive oil in a skillet and sauté onion and garlic until fragrant.
- Add black beans, cumin, chili powder, salt, and pepper; cook for 3–4 minutes.
- Stir in roasted poblano slices. Remove from heat.
- Heat a clean skillet or griddle. Place one tortilla, sprinkle with cheese, add the bean-poblano mixture, top with more cheese, and fold.
- Cook until golden brown and crispy on both sides, about 2–3 minutes per side.
- Repeat with remaining tortillas and filling.
- Slice and serve hot with sour cream or salsa.
Notes
Nutrition Facts (per serving, approx. 1 quesadilla):
- Calories: 380
- Protein: 16g
- Carbohydrates: 44g
- Fat: 16g
- Saturated Fat: 7g
- Fiber: 10g
- Sugar: 3g
- Sodium: 620mg