Black Bean & Poblano Quesadillas
with Salsa Fresca & Creamy Guacamole
As we’ve grown more sophisticated in this life, so have our quesadillas. Gone are the days of those microwaved renditions of our youth (they got the job done, but they definitely weren’t delicious). This version is jam-packed with tender poblano, flavorful mashed black beans, and tons of gooey, melty cheese. On top, there’s a tangy salsa fresca salsa and dollops of creamy guac. Yep, a good thing just got a whole lot better.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
2 unit
Scallions
1 unit
Roma Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
13.4 ounce
Black Beans
4 tablespoon
Guacamole
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Core, deseed, and dice poblano. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and halve lime (for 4 servings, zest one lime and halve both).
• In a medium pot, combine beans and their liquid, Southwest Spice, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. • Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. • Turn off heat; cover to keep warm.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Stir in scallion whites and cook until softened, 1 minute more. • Turn off heat; transfer to a plate. Wipe out pan.
• While poblano cooks, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
• Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with poblano mixture, Mexican cheese, and Monterey Jack. • Fold tortillas in half to create quesadillas.
• Heat a large drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side. • Slice quesadillas into wedges; divide between plates, top with creamy guacamole and salsa fresca, and serve.
