Black Bean and Poblano Quesadillas
(from momx2ms’s recipe box)
Hello Fresh
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Dinner
Ingredients
- 1 Poblano Unit
- 2 unit scallions
- 1 roma tomato
- 1 lime
- 1 tblsp southwest spice blend
- 13.4 ounces black bean
- 4 tblsp guacamole
- 2 tblsp sour cream
- 2 12" four tortilla
- 1/2 mexican cheese
- 1/4 c monterey jack cheese
- olive oil
- 1 tblsp butter
- salt and pepper
Directions
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Wash and dry all produce. Core, deseed, and dice poblano. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and halve lime
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In a medium pot, combine beans and their liquid, Southwest Spice, 1 TBSP butter, pepper, and ¼ tsp kosher salt. 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, 3-5 minutes more. Turn off heat; cover to keep warm.
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In a medium pot, combine beans and their liquid, Southwest Spice, 1 TBSP butter, pepper, and ¼ tsp kosher salt (½ tsp for 4 servings). 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, 3-5 minutes more. Turn off heat; cover to keep warm.
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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, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
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Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with poblano mixture and both cheeses. Fold tortillas in half to create quesadillas.
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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, 3-4 minutes per side. Slice quesadillas into wedges; top with creamy guacamole and salsa fresca and serve.