Description
These Poblano and Black Bean Quesadillas are a flavorful and filling vegetarian Mexican-inspired dish featuring charred poblano peppers, seasoned black beans, and melted cheese, all sandwiched between crispy flour tortillas. Perfect for a quick weeknight dinner or a tasty appetizer, they offer a delightful combination of smoky, spicy, and cheesy flavors.
Ingredients
Scale
Vegetables & Beans
- 2 large poblano peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
Spices & Seasonings
- 1 tsp cumin powder
- ½ tsp chili powder
- Salt and pepper, to taste
Oils & Dairy
- 2 tbsp olive oil
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Other
- 4 large flour tortillas
- Fresh cilantro for garnish
- Sour cream or salsa for serving
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Then peel off the charred skin, remove the seeds, and slice the peppers into strips.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 2-3 minutes.
- Cook Beans and Spices: Add the drained black beans to the skillet along with cumin powder, chili powder, salt, and pepper. Stir and cook for 3 to 4 minutes until the beans are heated through and spices are well combined.
- Add Poblanos: Stir in the roasted sliced poblano peppers with the black bean mixture. Remove the skillet from heat once combined.
- Assemble Quesadillas: Heat a clean skillet or griddle over medium heat. Place one flour tortilla in the skillet. Sprinkle a layer of shredded cheese on the tortilla, then spoon some of the black bean and poblano mixture on top. Add another layer of shredded cheese, then fold the tortilla in half.
- Cook Quesadillas: Cook each quesadilla until golden brown and crispy on the bottom, about 2-3 minutes. Carefully flip and cook the other side for an additional 2-3 minutes until golden and the cheese is melted inside.
- Repeat: Repeat the assembling and cooking process with the remaining tortillas and filling until all quesadillas are cooked.
- Serve: Slice the quesadillas into wedges. Garnish with fresh cilantro and serve hot with sour cream or your favorite salsa.
Notes
- To easily peel the roasted poblanos, place them in a covered bowl or plastic bag for 10 minutes after roasting to steam and loosen the skin.
- Feel free to substitute flour tortillas with whole wheat or corn tortillas if preferred.
- Add jalapeños or hot sauce for extra heat.
- For a vegan version, use vegan cheese and skip sour cream or use a plant-based alternative.
- Leftover quesadillas can be reheated on a skillet to preserve crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: poblano pepper quesadillas, black bean quesadillas, vegetarian Mexican recipes, easy quesadilla recipe, cheesy quesadillas
