Poblano and Black Bean Quesadillas

I started making poblano and black bean quesadillas on busy weeknights. I wanted something quick but still full of flavor.

The smoky poblano peppers, hearty black beans, and melty cheese just work together. It feels simple yet super satisfying.

You’ll love how versatile these quesadillas are. Cook them on the stovetop for crispiness or bake several at once.

They pair well with salsa, sour cream, or avocado sauce. You can adjust them to your taste without much fuss.

What makes this recipe stand out is how few ingredients you need. Tortillas, cheese, poblano peppers, black beans, and some spices make a filling meal.

It’s a dish that works for lunch, dinner, or even as a snack to share.

Why You Will Love Poblano and Black Bean Quesadillas

You get smoky, creamy, and cheesy flavors in every bite. Roasted poblanos bring a mild heat and smokiness.

Black beans add protein and a soft texture. The tortilla gives a nice crunch.

These quesadillas are simple enough for a quick weeknight meal. They still feel special when you serve them to friends.

You don’t need a long list of ingredients. Most of what you use probably sits in your pantry already.

You can also make them fit your needs.

• Vegetarian-friendly but still filling
• Easy to adjust for dairy-free or gluten-free diets
• Works with different cheeses—mozzarella, jack, or even vegan cheese
• Great for meal prep since the bean filling keeps well in the fridge

Serve them with salsa, guacamole, or lime. You’ll get a complete plate with very little effort.

Add a salad or grilled corn and you’ve got a full dinner. It comes together fast.

Once your poblanos are roasted, everything cooks in under 15 minutes. That means you get a warm meal without spending all night in the kitchen.

How To Make Poblano and Black Bean Quesadillas

You bring together roasted poblanos, sautéed onion, and black beans. This makes a hearty filling.

Layer that with melty cheese inside warm tortillas. Crisp them in a skillet until golden on both sides.

You don’t need fancy tools or steps. It’s a balanced meal that feels easy to prepare.

Ingredients

You need fresh vegetables, beans, and cheese for the filling. Poblanos give a smoky heat, onion adds sweetness.

Black beans bring protein and body. Cheese binds everything together.

• 2 large poblano peppers, sliced thin
• 1 medium onion, sliced
• 1 can (14 oz) black beans, rinsed and drained
• 4 flour tortillas (taco size works well)
• 2 cups shredded Monterey Jack or mozzarella
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon salt and ¼ teaspoon pepper
• Optional: ½ cup corn kernels, 1 clove garlic, chopped

Use fresh-grated cheese if possible. It melts smoother and avoids the powdery coating on pre-shredded cheese.

Instruments

You only need a few tools for this recipe. A large skillet works best for cooking the veggies and the quesadillas.

A sharp knife helps you slice the poblanos and onion. That’s about it.

• Large skillet or nonstick pan
• Cutting board and chef’s knife
• Wooden spoon or spatula
• Cheese grater
• Small bowl for mixing beans and seasonings

If you have a food processor, make a quick avocado or crema dip. Keep the setup simple for easy cleanup.

Step-By-Step Instruction

Heat olive oil in your skillet over medium heat. Add sliced poblanos, onion, and garlic (if using).

Season with cumin, salt, and pepper. Cook for about 8–10 minutes until softened but not mushy.

Stir in the black beans and corn. Remove the mixture from the pan.

Lay one tortilla in the same skillet. Sprinkle cheese on half, then spoon some bean mixture over it.

Fold the tortilla and press lightly. Cook 2–3 minutes per side until golden and crisp.

Repeat with the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm.

Tips & Tricks

I’ve made these quesadillas many times. A few small adjustments always make them better.

Grate your own cheese if you can. Pre-shredded cheese just doesn’t melt as well.

Give poblanos and onions enough time to soften and brown. That caramelization adds more flavor.

If you want less spice, scrape out the poblano seeds before slicing. For more heat, add a little jalapeño or chipotle powder.

Warm your tortillas before filling them. Ten seconds per side in a dry skillet makes them more flexible.

Don’t overload the filling. Too much will spill out and the tortilla won’t crisp evenly.

Cook quesadillas on medium heat, not high. You want the cheese to melt as the tortilla turns golden.

Keep them warm on a sheet pan in a low oven if you’re making a batch. That way, everyone gets hot quesadillas at the same time.

A simple dip like avocado sauce, salsa, or sour cream adds freshness. It balances the richness of the cheese.

Ingredient Substitute

Sometimes you may not have every ingredient on hand. That’s totally fine.

I’ve swapped things out in this recipe many times. It still turns out delicious.

For poblano peppers, you can use:

• Green bell peppers for a mild flavor
• Jalapeños for more spice, but you’ll need more
• Anaheim peppers for a similar taste with less heat

If you don’t have black beans, try:

• Pinto beans for a softer texture
• Kidney beans for a firmer bite
• Refried beans if you want a creamier filling

For cheese, you can switch to:

• Cheddar for a sharper taste
• Mozzarella for extra melt
• A dairy-free cheese to keep it vegan

If you run out of tortillas, use:

• Whole wheat tortillas for more fiber
• Corn tortillas for a smaller but flavorful option
• Flatbreads or wraps if that’s what you have

Even the seasonings can be flexible. Chili powder can be replaced with smoked paprika or cumin.

These swaps let you adjust the recipe to what you have. You won’t lose the heart of the dish.

What To Serve With Poblano and Black Bean Quesadillas

When I make these quesadillas, I like to add a few sides. They bring freshness and variety without much extra work.

Here are a few ideas you can try:

• Cilantro-Lime Rice: The citrus balances the smoky poblano and beans. It also makes the meal feel more filling.
• Black Bean Salad: Toss beans with mango, lime, and cilantro for a bright, refreshing side.
• Mexican Slaw: Shredded cabbage or jicama with a light dressing adds crunch.
• Refried Beans: A classic side. Serve plain or with a little cheese.
• Mexican Street Corn (Elote): Grilled corn with mayo, chili powder, and cotija.
• Guacamole and Salsa Fresca: Quick dips that double as toppings for the quesadillas.

I usually set out two or three sides, depending on how many people I’m serving. That way, you get a nice mix of flavors.

How To Store Poblano and Black Bean Quesadillas

When I make a big batch of these quesadillas, I like to save a few for later. Storing them the right way helps the tortillas stay crisp.

Let the quesadillas cool for about 15–20 minutes before wrapping. If you store them while warm, the steam will soften the tortillas.

For the fridge, you can:

• Wrap each quesadilla tightly in plastic wrap or foil.
• Place them in an airtight container.
• Keep them chilled for up to 3 days.

If you want to freeze them, it’s simple:

• Wrap each quesadilla in plastic wrap, then foil.
• Store them flat in a freezer-safe bag or container.
• They keep well for about 2–3 months.

When reheating, avoid the microwave if you can. It makes the tortillas chewy.

Warm them in a skillet for 2–3 minutes per side. You can also use a toaster oven or oven at 375°F for 10–15 minutes.

If your quesadillas have avocado, sour cream, or salsa inside, store those separately. Add them fresh after reheating for the best taste.

Nutritional Value

When I make poblano and black bean quesadillas, I get a meal that’s hearty but not too heavy. There’s a nice balance of protein, fiber, and flavor.

You can adjust the ingredients to fit what you like or need.

A typical serving has a good mix of nutrients:

• Calories: about 450–800 per serving, depending on cheese and oil
• Protein: around 14–24 g from beans and cheese
• Carbohydrates: 45–56 g, mostly from tortillas and beans
• Fiber: 6–12 g, thanks to the beans and peppers
• Fat: 14–22 g, with some saturated fat from cheese
• Sodium: 700–1200 mg, which you can lower by using less cheese or salt

Poblano peppers, onions, and beans bring vitamins and minerals. You’ll get vitamin C, vitamin A, iron, and potassium from them.

If you go for whole wheat tortillas or throw in extra veggies, you boost the fiber and nutrients.

Using less cheese or a lighter cheese cuts the fat and sodium a bit.

I like to pair these quesadillas with salsa or some fresh greens. The veggies add freshness and balance out the warm, cheesy filling.