Charred Poblano and Black Bean Quesadillas
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These charred poblano and black bean quesadillas are one of my go to weeknight dinners because they come together in under an hour and taste absolutely incredible. The beauty of this recipe is its simplicity, plus black beans are packed with fiber and protein, so you're getting a genuinely nutritious meal. I love roasting the poblanos until they're blistered and smoky, then layering them with creamy aged cheddar and seasoned black beans in warm whole wheat tortillas. A squeeze of fresh lime and cilantro brings everything to life. They're humble enough for a casual Tuesday night but impressive enough to serve to guests.
Ella x
Ingredients
- 3poblano peppers(whole)
- 400 gblack beans(cooked or canned, drained)
- 8whole wheat tortillas(10 inch size)
- 200 gaged cheddar cheese(grated)
- 1red onion(thinly sliced)
- 30 gfresh cilantro(roughly chopped)
- 1lime(whole)
- 30 mlolive oil
- 5 gsalt
- 2 gblack pepper
Detail level
Instructions
- 1
Place the poblano peppers directly over a gas flame or under your broiler until the skin is completely blackened and charred all over, turning every couple of minutes with tongs. This should take about 8 to 10 minutes.
Tip: Charring the peppers brings out their natural sweetness and makes them easier to peel.
- 2
Transfer the charred peppers to a bowl, cover with plastic wrap, and let them steam for 5 minutes. This softens the skin and makes peeling much easier.
Tip: Don't skip this resting step or you'll struggle with the skin.
- 3
Once cooled slightly, gently rub away the blackened skin under cool running water. Remove the stem and seeds, then slice the pepper flesh into thick strips.
Tip: A gentle touch prevents tearing the delicate pepper meat.
- 4
Warm the black beans in a small pot over medium heat with a pinch of salt and pepper for about 3 minutes, then mash them roughly with the back of a wooden spoon so you have a chunky paste with some whole beans remaining.
Tip: Mashing the beans helps them bind together and creates a better texture in the quesadilla.
- 5
Lay one tortilla flat on a clean work surface and spread about 60 milliliters of the mashed black beans on one half. Top with a few slices of charred poblano, a small handful of grated cheddar, a few red onion slices, and a sprinkle of cilantro.
Tip: Don't overfill or your quesadilla will burst open during cooking.
- 6
Fold the tortilla in half and press gently. Repeat with the remaining tortillas and filling to make 4 quesadillas total.
- 7
Heat a large skillet or griddle over medium high heat and lightly brush with olive oil. Working in batches, cook each quesadilla for about 4 minutes per side until the tortilla is golden brown and crispy and the cheese has started to melt.
Tip: Medium high heat is key to getting a crispy exterior while the cheese melts properly inside.
- 8
Transfer the cooked quesadillas to a cutting board and let rest for 2 minutes. Cut each one into 3 triangular wedges and serve immediately with lime wedges on the side for squeezing over top.
Tip: A short rest prevents the filling from falling out when you cut.
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