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Poblano and Black Bean Quesadillas
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • skillet or griddle
  • Tongs
  • Mixing bowl
  • Knife & cutting board
  • Spatula

Method
 

  1. Roast poblano peppers over open flame or under broiler until charred, then peel, seed, and slice.
  2. Heat olive oil in a skillet and sauté onion and garlic until fragrant.
  3. Add black beans, cumin, chili powder, salt, and pepper; cook for 3–4 minutes.
  4. Stir in roasted poblano slices. Remove from heat.
  5. Heat a clean skillet or griddle. Place one tortilla, sprinkle with cheese, add the bean-poblano mixture, top with more cheese, and fold.
  6. Cook until golden brown and crispy on both sides, about 2–3 minutes per side.
  7. Repeat with remaining tortillas and filling.
  8. 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