Black Bean & Roasted Poblano Quesadillas Dinner Recipe
These Black Bean & Roasted Poblano Quesadillas bring a sophisticated twist to the classic quesadilla, perfect for a satisfying dinner. Packed with seasoned black beans, roasted poblano chiles, and smoked mozzarella, this recipe offers bold flavors that are sure to impress.
Equipment
- Broiler or gas burner for roasting
- Large bowl
- 12-inch skillet
- Potato masher (or fork for mashing)
- Baking sheet
Ingredients
- 4 poblano chiles
- 2 tablespoons extra-virgin olive oil plus more as needed
- 1 onion sliced
- 1 teaspoon kosher salt plus more if needed
- 2 tablespoons tomato paste
- 4 garlic cloves minced
- 2 teaspoons chili powder
- 3 cups cooked black beans or canned, rinsed and drained
- 8 large or 16 small flour or corn tortillas
- 1 pound smoked mozzarella shredded
- ½ cup fresh cilantro leaves
- Lime wedges as needed
- Avocado slices for serving optional
Instructions
- Char the Poblano Chiles: Roast the poblanos directly over a gas burner or under a broiler, turning frequently, until the skin is evenly blistered and blackened (about 8 minutes). Transfer them to a large bowl, cover with a plate, and let them steam for around 15 minutes. Once cooled, use a paper towel to rub off the skin. Remove the seeds and stems, then slice the peppers into thin strips.
- Cook the Bean Mixture: Heat a 12-inch skillet over medium heat and add 2 tablespoons of olive oil. Sauté the sliced onion with ½ teaspoon of salt, stirring occasionally, until it turns golden and soft (8–10 minutes). Stir in the tomato paste, minced garlic, and chili powder, and cook until fragrant (about 1–2 minutes). Add the black beans, 1 cup of water, and the remaining ½ teaspoon of salt. Mash about half the beans with a potato masher or fork and continue to cook until the liquid thickens and reduces (roughly 7 minutes).
- Prepare to Broil: Position an oven rack as far from the heat as possible, and preheat the broiler.
- Assemble the Quesadillas: Lightly brush one side of half the tortillas with olive oil and arrange them, oiled-side down, on a baking sheet. Spread about ⅓ cup of the bean filling evenly over each tortilla. Top with the poblano strips, shredded smoked mozzarella, fresh cilantro leaves, and a squeeze of lime juice. Place another tortilla on top of each, brushing the tops with olive oil.
- Broil and Serve: Broil the quesadillas until they turn golden and crispy, about 3 to 5 minutes. Slice into wedges and serve warm with lime wedges, avocado slices, or your favorite accompaniments.
Notes
- The black bean mixture can be prepared up to five days in advance for quicker assembly.
- Try serving these quesadillas with guacamole or a side of crema for added flavor.
- For a more complete meal, pair with a grilled steak marinated with lime, honey, and cilantro.
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