One-Pan Black Bean & Poblano Quesadillas
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One-Pan Black Bean & Poblano Quesadillas

One-Pan Black Bean & Poblano Quesadillas

with Lime Crema

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.

Easy Cleanup
Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit

Poblano Pepper

13.4 ounce

Black Beans

1 unit


1 unit

Tex-Mex Paste

4 tablespoon

Sour Cream

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 cup

Mexican Cheese Blend

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery



2 tablespoon


(Contains Milk)


Nutrition Values

/ 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.


Small Bowl
Large Pan
Medium Bowl


Prep & Make Crema

• 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.

Make Filling

• 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.

Assemble Quesadillas

• 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.

Finish & Serve

• 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. Top with lime crema and hot sauce to taste. Serve.

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