Black Bean Quesadillas
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Black Bean Quesadillas

Black Bean Quesadillas

with Salsa Fresca and Creamy Guacamole

As we’ve grown more sophisticated in this life, so have our quesadillas. Gone are the days of those microwaved renditions of our youth (they got the job done, but they definitely weren’t delicious). This cosmopolitan quesadilla is jam-packed with tender poblano, flavorful mashed black beans, and tons of gooey, melty cheese. On top, there’s a tangy salsa fresca salsa 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 Time


serving amount

1 unit

Poblano Pepper

2 unit


1 unit

Roma Tomato

1 unit


1 tablespoon

Southwest Spice Blend

13.4 ounce

Black Beans

4 tablespoon


2 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)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber15 g
Protein27 g
Cholesterol65 mg
Sodium1430 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
Small Bowl



Wash and dry all produce. Core, deseed, and dice poblano. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and halve lime (halve both limes for 4 servings).

Cook Beans

In a medium pot, combine beans and their liquid, Southwest Spice, 1 TBSP butter, ¼ tsp salt (½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Let simmer, uncovered, for 5 minutes, then mash beans until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm.

Cook Poblano

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Stir in scallion whites and cook until softened, 30 seconds to 1 minute. Turn off heat; transfer to a plate. Wipe out pan.

Make Salsa Fresca and Creamy Guacamole

In a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate 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 poblano mixture and both cheeses. Fold tortillas in half to create quesadillas.

Finish and Serve

Heat a large drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses are melted, 3-4 minutes per side. (For 4 servings, you may need to work in batches.) Slice quesadillas into wedges and top with creamy guacamole and salsa fresca.

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