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Black Bean and Poblano Quesadilla

Serves 6 to 8 Servings
Serves 6 to 8 Servings


  • 2 poblano peppers (or red peppers)
  • 1 can black beans, drained nd rinsed
  • 33/100 cup water
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 teaspoon flour tortillas
  • 4 ounce fresh goat cheese
  • 4 ounce string cheese or mozzarella, cut into pieces
  • 1 bunch scallions, sliced
  • Preparation

    Baking Directions:

    Preheat broiler and place an oven rack on the top shelf.

    Place the peppers on a baking sheet and roast, turning as they begin to char, about 15 minutes.

    Put roasted peppers in a sealed plastic bag and let sit at least 20 minutes.

    Peel, seed and slice each into 1/4-inch strips.

    Set aside.

    Heat the beans in a saucepan with the water, cumin and salt for about 5 minutes, or until mixture comes to a boil.

    Mash half of the beans with a fork or potato masher, leaving the rest whole.

    To assemblePlace 4 tortillas on a work surface.

    Spread 1/4 of the bean mixture over half of each tortilla.

    Sprinkle 1 ounce of each cheese over the beans and finish with the roasted pepper strips and scallions.

    Fold the tortilla over the filling and place in a heated pan.

    Cook until golden and crispy, 3 to 5 minutes per side.

    Keep warm in oven.

    Cut each quesadilla into 4 pieces.