One-Pan Black Bean & Poblano Quesadillas
with Lemon Crema
- Wheat
- Soy
- Milk
When it comes to quesadillas, we think there’s an endless number of protein, cheese, and veg combos you can make for a delicious and unique meal. This one is no exception: Our chefs pulled together these veg-forward ‘dillas with protein-packed black beans, sautéed poblanos, and melty cheese. They’re topped with lemon crema and hot sauce for even more oomph. The best part? This all comes together in under 20 minutes.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Sour Cream
1 unit
Lemon
1 unit
Long Green Pepper
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tex-Mex Paste
1 cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Quarter lemon. Core, deseed, and dice poblano. Drain and rinse beans. • In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Melt 1 TBSP butter in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened, 3-4 minutes. • Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. • Turn off heat; transfer to a medium bowl. Wash out pan.
• Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.
• Melt 1 TBSP butter in pan used for filling over medium-high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. • Cut quesadillas into thirds and divide between plates. Drizzle with lemon crema and hot sauce to taste. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the smoky, spicy taste; some found it bland and suggested adding extra herbs or richer stock 🍲.
- Ease of prep: Quick, simple, and beginner-friendly; perfect for busy weeknights or teen cooks.
- Suggestions: Consider adding chicken, onions, or mushrooms for more substance; try corn tortillas for authenticity.
- Portions: Some found it filling as-is; others wanted a side dish like rice, guacamole, or pico de gallo.
- Texture: A few wanted more crunch; try toasting tortillas in the oven for a less greasy result.
Reviews from our home cooks
Black beans and poblanos are my favorite combination, thanks to this recipe. I've been using them as a filling for so many of my other recipes, since they go so well together in quesadilla form. Thanks for giving us a new household staple, HF.
These are our favorite quesadillas so far, but if you have to wipe out the pan, that's not REALLY a one pan dish.
Black bean and Poblano is now my go to dish. Always delicious, quick, and healthy.
Very good, but it was a LOT of beans in each of the quesadillas. I think i could have made two more without scrimping! Flavor was the bomb!
The crema was perfection and the poblano pepper we received was huge, delicious, and fresh!
Adding the poblano was a little too spicy for the kids so I warmed their beans and paste in a separate pan and they loved it!
Tasty and (as we don't really care about looks)... put our own salsa and the sour cream inside the quesadillas. Again, there was enough for one person next day. (Yay, for me!)
Went out on a limb trying this one since my husband doesn't like spicy too much, but the poblano was pretty mild in this particular easy dish! Yum!
This is the second time I've gotten this meal and it might be the best quesadilla I've ever eaten. How can something so simple be so freakin good???
The ratio of filling to tortillas wasn't great. There was too much filling, which made it really difficult to flip the quesadillas. Otherwise, the dish tasted very good.
