35 minutes
Perfectly roasted poblanos and a hearty black bean mixture meld together with smoky mozzarella, creating a meal that is both comforting and satisfying.
Poblano Chiles, roasted
each
tablespoons
teaspoons
tablespoons
Garlic Clove, minced
each
teaspoons
Cooked Black Beans, rinsed and drained
cups
Flour Tortillas
each
Smoked Mozzarella, shredded
0 lb
cups
Lime Wedges
as needed
Avocado, optional for serving
slices
1. Roast Poblano Chiles
Place poblano chiles directly on a gas burner or under the broiler, turning occasionally, until they are blackened all over, about 8 minutes. Transfer the poblanos to a large bowl and cover with a plate to steam for 15 minutes.
2. Cook Onion and Spices
Heat olive oil in a skillet over medium heat. Add sliced onion and 1/2 teaspoon of salt, cooking until soft and golden, about 8 to 10 minutes. Stir in tomato paste, minced garlic, and chili powder, cooking for another 1 to 2 minutes.
3. Prepare Black Bean Mixture
To the skillet with the onion and spices, add black beans and 1 cup of water along with the remaining salt. Cook for about 7 minutes, mashing half of the beans with the back of a spoon.
4. Assemble Quesadillas
Preheat broiler. Lay out tortillas on a baking sheet, spread bean mixture over half of each tortilla, top with poblano strips, shredded smoked mozzarella, and cilantro. Squeeze lime juice over the filling before folding tortillas in half.
5. Broil Quesadillas
Place assembled quesadillas under the broiler for 3 to 5 minutes, until the tortillas are browned and cheese is melted and bubbling. Serve hot with lime wedges and optional avocado slices on the side.
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