Black Bean Quesadillas
with Salsa Fresca & Creamy Guacamole
- Milk
- Soy
- Wheat
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.
Ingredients
1 unit
Poblano Pepper
2 unit
Scallions
1 unit
Roma Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
13.4 ounce
Black Beans
4 tablespoon
Guacamole
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
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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 (for 4 servings, zest 1 lime and halve both).
In a medium pot, combine beans and their liquid, Southwest Spice, 1 TBSP butter, pepper, and ¼ tsp salt (½ tsp for 4 servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. 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.
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, 1 minute. Turn off heat; transfer to a plate. Wipe out pan.
While poblano cooks, 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.
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.
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 have melted, 3-4 minutes per side. Slice quesadillas into wedges; top with creamy guacamole and salsa fresca and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, with some finding it delicious and flavorful; others wanted more spice or seasoning.
- Ease of prep: Quick and simple to make, though a few found mashing beans messy or time-consuming.
- Suggestions: Consider adding more cheese, vegetables, or protein for extra flavor and texture 🍲.
- Portions: Some felt it wasn't filling enough as a main dish; adding sides like rice or chips could help.
- Texture: Crisp the tortillas carefully; a few found them too thin or prone to breaking.
Reviews from our home cooks
These Black Bean & Poblano Quesadillas were amazing!! Really great seasoning to make it full of flavor. We would have liked a little more of the salsa and guac/sour cream mix.....both were really tasty but other than that we will definitely order these again ♥️
These black bean quesadillas were fun to make. I love the tortillas you sent to make these with. They were lovely and flakey. Absolutely loved the guacamole and sourcream mixture. Overall 10/10
The Black bean and pepper quesadillas we fabulous and so easy to make. The ingredients were so fresh, just as fresh as if I had gone out into a garden and picked them myself. This on is a winner.
The Black Bean & Poblano Quesadillas were my first HelloFresh meal, and they answered the big question that had kept me from ordering meal kits until now: Will they make me lazy and lose my cooking skills? But, nope, they had just the right amount of prep (and I won't have to throw out the extra produce I end up with shopping on my own)! Flavor-wise, the quesadillas hit all the right notes... and they were delightfully chef-y. I hope all the recipes are this thoughtful!
These were tasty and easy to prep! Every one enjoyed them. We did serve the guacamole & sour cream separately and I'd say there should be 2 containers of sour cream (1 per person). Much more enjoyable separate than mixed together as 'creamy guac'. The salsa fresca was great with the lime zest & juice.
Wow - black bean and poblano pair so nicely together. And had never thought of preparing beans in this way for quesadillas. Wish it was a larger portion though because it's so tasty (better for lunch than dinner)
Super easy to make and flavorful! I was surprised how big the quesadillas were, and appreciated that there was a lot of filling in these. The guacamole and salsa made for a delicious, cooling topping for these. Had a good warming spice level without being too hot. My partner loved these so much he couldn't have eaten them any faster!
Delicious! Love the flavors of the black bean/poblano combination. Very filling, too. And the guacamole sour cream was outstanding! Loved the scallion greens with tomatoes and lime juice as a simple pico de gallo.
1. The salsa was good. It sort of lightened the heavy flavors of the black beans. 2. But the beans themselves were very watery. When i put it on the tortilla, it just ran off everywhere. It didn't stay put. 3. The tortilla like i said for the other recipe was almost falling apart because of the way it was packed and folded. 4. The black beans could have been a little more flavorful. But other than that it was good.
These are always a winner. Did add some finely chopped banana peppers and a bit of their juice to the salsa fresca and made more guacamole.
