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!
What do you need to make poblano and black bean quesadillas?
This easy dish only requires a few ingredients that you probably already have in your kitchen! You need:
- Flour Tortillas – I like using the burrito size flour tortillas
- Shredded Cheese – see my notes on this below
- Black beans
- Poblano peppers
For kitchen equipment you need:
- Cast iron skillet or large skillet
- Chef’s knife
- Cutting board
What kind of cheese is best for quesadillas?
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.
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 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!
How do I make quesadillas?
Follow my step-by-step video below!Print
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
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.
Repeat for all four tortillas.
Keywords: vegetarian; quesadillas; appetizers
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