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Black Bean & Pepper Quesadillas
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Black Bean & Pepper Quesadillas

Black Bean & Pepper Quesadillas

with Pico de Gallo & Creamy Guacamole

If you're already a quesadilla fan, this one's for you. Jam-packed with tender green pepper, flavorful mashed black beans, and tons of gooey, melty cheese, it's pretty darn irresistible—and that's before it gets a topping of tangy pico de gallo and dollops of creamy guac. Yep, a good thing just got a whole lot better.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit

Long Green Pepper

1 unit


1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

4 tablespoon


1.5 tablespoon

Sour Cream

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 ounce

Pico de Gallo

Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories830 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber11 g
Protein26 g
Cholesterol65 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Potato Masher
Large Pan
Medium Bowl
Small Bowl



• Wash and dry produce. • Core, deseed, and dice green pepper. Quarter lime.

Cook Beans

• In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. • Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. • Turn off heat; cover to keep warm.

Cook Green Pepper

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Make Creamy Guac

• In a small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.

Assemble Quesadillas

• Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper, Mexican cheese blend, and Monterey Jack. • Fold tortillas in half to create quesadillas.

Finish & Serve

• Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side. • Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and pico de gallo. Serve with remaining lime wedges.

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