Black Bean & Poblano Quesodillas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry produce

Step 2

Core, deseed, and dice poblano. Trim and thinly slice scallions, separating the whites from the greens. Dice tomato. Zest and halve lime.

Step 3

In a medium pot, combine beans and their liquid, taco seasoning, butter, and salt and pepper to preference. Bring to boil over medium-high heat then immediately reduce heat to medium.

Step 4

Meanwhile heat a drizzle of oil in a large pan over medium-high heat. Add poblano and some salt and pepper. Cook, stirring occasionally until tender, 5–7 minutes. Stir in scallion whites and cook until softened, about another minute. Turn off heat and transfer to plate; wipe out the pan.

Step 5

Continue simmering the bean mixture uncovered for 5 minutes then mash the beans with a potato masher (can use a fork in a pinch) until mostly smooth. Continue simmering until mixture has thickened, about 3–5 minutes more.

Step 6

In a small bowl, combine tomato, scallions greens, lime zest, and a squeeze of lime juice.

Step 7

In a different small bowl, combine guacamole, sour cream, and a squeeze of lime juice.

Step 8

Heat large drizzle of oil in pan used for poblanos over medium heat. Spread one half of each tortilla with the black bean mixture. Top with poblano mixture and cheeses. Fold the tortillas in half.

Step 9

Add quesadillas to hot pan with oil and cook them until each side is golden brown and the cheese is melted.

Step 10

Turn off heat and remove quesadillas from the pan. Slice them into wedges, plate them, and top with creamy guacamole and salsa fresca. Serve immediately.