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One-Pan Black Bean & Poblano Quesadillas

One-Pan Black Bean & Poblano Quesadillas

with Lime Crema

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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 lime crema and hot sauce for even more oomph. The best part? This all comes together in under 20 minutes.

Tags:Easy CleanupEasy PrepVeggieSpicy
Allergens:MilkWheat

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

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Poblano Pepper

13.4 ounce

Black Beans

1 unit

Lime

1 unit

Tex-Mex Paste

4 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 cup

Mexican Cheese Blend

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Pepper

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories920 kcal
Fat51 g
Saturated Fat26 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber11 g
Protein33 g
Cholesterol115 mg
Sodium2080 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.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Quarter lime. Core, deseed, and dice poblano. Drain and rinse beans. • In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

2

• 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.

3

• Place tortillas on 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.

4

• 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 cheeses melt, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches. • Cut quesadillas into thirds and divide between plates. Top with lime crema and hot sauce to taste. Serve.