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Poblano + Black Bean Quesadillas

July 17, 2021 (Last updated May 2, 2022) · Nicole Triebe

Simple and delicious, the perfect lunch or easy appetizer! These Poblano and Black Bean Quesadillas are so simple and packed with flavor. These quesadillas come together quickly and disappear just as fast!

Why we love this veggie quesadilla

The mix of cheese, beans, poblano peppers, cumin and onion makes and incredibly flavorful quesadilla that’s perfect for dipping in sour cream or salsa. They’re perfect for meal prep or an easy snack!

What do you need to make poblano quesadillas?

This easy dish only requires a few ingredients that you probably already have in your kitchen! You need:

Cast iron skillet or large nonstick skillet
Chef’s knife
Cutting board
Spatula

Flour tortillas

I like using the burrito size flour tortillas, but you may also use a whole wheat tortilla.

Shredded cheese

It’s best to use a cheese that melts easily for these poblano and black bean quesadillas. Oaxaca and Chihuahua cheese are ideal because they melt easily and allow for a great cheese pull. If you can’t find them at the store, I recommend using a combination of mozzarella and Monterey Jack cheeses.

Poblano chiles

The poblano pepper is a popular Mexican chili pepper, very dark green in color, ripening to dark red or brown. They are mild, large and are heart-shaped.  When choosing them at the grocer store, look for glossy, dark green peppers without discoloration or bruises. The peppers should be smooth and firm to the touch, with no wrinkles.

Black beans

Including black beans in these yummy quesadillas adds protein, fiber, potassium, vitamin B6! You may used canned black beans found at your local grocery store.

Additional ingredients

Onion

Cumin

closet up shot of poblano and black bean quesadillas dipped in guacamole and sour cream laying on parchment paper

How do I make quesadillas?

Heat the skillet and 1 tbsp olive oil over medium-high heat.

Add the peppers, onion, cumin, salt, and pepper. Sauté about 10 minutes until slightly softened.

Add in the black beans and stir to combine. Remove from the skillet and set aside.

Lay a tortilla on a cutting board and layer 2 tablespoons shredded cheese, 1/4 cup of the bean and pepper mix, and 2 more tablespoons of shredded cheese on half of each tortilla. Fold tortillas over the filled half.

To a skillet still on medium-high heat, add 1 tablespoon olive oil and lay the filled tortilla. Press down with a cast iron grill press and cook for 2 minutes, and flip to the other side, cooking 2 minutes more, until both sides are golden brown. and the cheese melts.

Repeat for all four tortillas.

closet up shot of bite taken out of poblano and black bean quesadillas dipped in guacamole and sour cream laying on parchment paper

What should I serve with quesadillas?

If you’re keeping it simple, I love dipping these babies in a little sour cream, salsa and guacamole! If you’re looking to add a few side dishes to make it a feast, here are some ideas!

Mexican Pasta Salad

Taco Frittata

Quinoa, Avocado and Black Bean Salad

FAQs and Expert tips

Can you make these ahead of time?

These poblano and black bean quesadillas are perfect for meal prep! After you fill and cook your quesadillas, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer.
When you’re ready to eat one, take a quesadilla out of the freezer and pop them in the microwave! If you’re not in a hurry, let them thaw overnight in the refrigerator and brown them lightly on the stovetop until the cheese is melty.

What else could you add to this veggie quesadillas?

You could add spinach, corn kernels, and even bell peppers to these quesadillas!

Print
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Poblano and Black Bean Quesadillas

  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Sauté
  • Cuisine: Mexican

Description

Simple and delicious, the perfect lunch or easy appetizer! These Poblano and Black Bean Quesadillas are so simple and packed with flavor. These quesadillas come together quickly and disappear just as fast!

 


Ingredients

Scale

2 cups black beans

4 poblano peppers

1/4 cup fresh cilantro, chopped

1 tsp cumin

1/2 tsp salt 

1/4 tsp pepper

1/2 cup diced onions

2 cups shredded Monterey jack cheese 

4 flour tortillas

2 tbl Extra virgin olive oil 


Instructions

Heat the skillet and 1 tbsp olive oil over medium heat.

Add the peppers, onion, cumin, salt, and pepper. Sauté about 10 minutes until slightly softened.

Add in the black beans and stir to combine. Remove from the skillet and set aside.

Lay a tortilla on a cutting board and layer 2 tablespoons shredded cheese, 1/4 cup of the bean and pepper mix, and 2 more tablespoons of shredded cheese on one half of the tortilla.  Fold over the other half.

To a skillet still on medium heat, add 1 tbl olive oil and lay the filled tortilla. Press down with a cast iron grill press and cook for 2 minutes, and flip to the other side, cooking 2 minutes more, until both sides are golden brown and the cheese is melty.

Repeat for all four tortillas.

Notes

Can you make these ahead of time?

These poblano and black bean quesadillas are perfect for meal prep! After you fill and cook your quesadillas, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer.
When you’re ready to eat one, take a quesadilla out of the freezer and pop them in the microwave! If you’re not in a hurry, let them thaw overnight in the refrigerator and brown them lightly on the stovetop until the cheese is melty.

Keywords: vegetarian; quesadillas; appetizers; cheese; poblano peppers

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1 Comment

  • Reply Melissa July 22, 2021 at 3:31 pm

    This looks fabulous!

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