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!
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 and the cheese is melty.
Repeat for all four tortillas.
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