Quesadillas are a staple in many homes. They make for a super quick, cheesy, delicious dinner or lunch and can be stuffed to your hearts content. I'm adding some of my favorite simple ingredients for a truly fabulous poblano black bean quesadilla. With only 10 ingredients and just 20 minutes of your time you will have the perfect cheesy vegetarian quesadilla.
Why this recipe works:
- Using enough good olive oil gives the quesadilla a flaky, crispy texture. Make sure to salt the exterior for the perfect bite every time.
- Layering the cheese first and then the poblano pepper filling ensures that the quesadilla filling sticks and stays intact instead of falling out. You could always mix the cheese with the filling, but I think it really takes away the ooze factor.
10 Ingredients For Poblano Black Bean Quesadilla
- Olive & Co. Organic Extra Virgin Olive Oil
- 6 inch corn or flour tortillas
- Poblano peppers
- Yellow onion
- Black beans
- Frozen Corn
- Sharp cheddar and pepper jack cheese
This post is sponsored by O-Live & Co.. I was compensated for my time, however all opinions are always my own. Thank you for supporting the brands I use and love so much!
I’ve partnered up with my friends at O-Live & Co. to bring you a fab vegetarian quesadilla stuffed with poblano peppers, onions, black beans, and corn. The best part? The fried corn tortillas in olive oil sprinkled generously with salt on both sides. SWOON!
O-Live & Co. is a sustainable company and the first carbon neutral olive oil brand. Their mill is located in the heart of their groves, allowing for their olives to be pressed within hours of picking, unlike other brands where olives are transported for days and become moldy. This gives the low acidity level of 0.2% compared to the average of 0.8% where olive are transported for days and become moldy. O-Live has won countless awards globally and scores 97/100 in the Flos Olei rankings, which is the world’s most prominent olive oil ranking system.
Today I am featuring their Organic Extra Virgin Olive Oil. The poblano peppers are a little smoky and have a little kick to them, while the black beans and corn neutralize the spice and have a great pop. Of course, the onions get so caramelized and sweet too! Any veggie heavy dish is my favorite way to use their Organic Olive Oil it boasts a light flavor and allows for the ingredients to really shine. Did I mention the tortillas get incredibly crispy in the olive oil too?
How To Make Poblano Black Bean Quesadilla
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process.
- Add olive oil to a large skillet over medium-high heat. Add sliced poblano pepper, onions, and salt and pepper to taste and cook, stirring frequently until browned. About 4-5 minutes.
- Add in the corn and black beans and stir to combine. Once warmed through, remove from the heat and squeeze some lime over the filling. Taste and adjust as needed and transfer filling to a plate.
- Wipe out skillet and add olive oil over medium high heat. Once hot, add the tortilla and scatter over cheese and then the poblano pepper filling. When tortillas turn just golden brown, fold it in half pressing it with a spatula to flatten it.
- Sprinkle the outer tortilla generously with salt and then flip it over carefully. Sprinkle the other side with salt too.
- Transfer quesadilla to a baking sheet in the oven to keep warm and repeat with the remaining ingredients, using a little more olive oil each time to ensure a flaky, crispy tortilla each time.
- In a bowl smash avocados with lime juice and a big pinch of salt. Serve quesadillas warm with smashed avocado and fresh cilantro.
Tips For Perfect Quesadillas Every Time
- Use enough fat! A high quality olive oil works beautifully here and this is key to a perfectly crispy and flaky tortilla.
- Salt your crispy tortillas. Yes, really! Once both sides have been seared off and are crispy, generously sprinkle each side with salt. This way it sticks to the oil and tortilla and it is incredibly delicious.
- I know a lot of people are into mixing the cheese with the other filling ingredients, but I really don't love that. You lose a lot of the cheesy ooze aka the best part! Layer first with cheese and then the other filling ingredients for maximum ooze!
- The smashed avocado is not needed, but so so good and very simple. Smash some avocado with lime juice and a little salt and top your quesadilla with it. Get a big bite with the sashed avocado and you will be oh so happy.
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Looking for more easy weeknight meals?
- Grilled Swordfish with Chimichurri
- Harissa Salmon with Roasted Potatoes and Minted Labneh
- Vegan Cauliflower Al Pastor Tacos
- Chimichurri Lamb Meatball Pitas
If you make these Poblano Black Bean Quesadillas, please let us know by leaving a review and rating below!
Poblano and Black Bean Quesadillas
- 10 6- inch corn tortillas
- 2 tablespoons Olive & Co. Organic Olive Oil plus more as needed
- 2 medium-large poblano peppers thinly sliced
- ½ yellow onion thinly sliced
- ½ cup frozen corn
- ¾ cup black beans drained and rinsed
- 2-3 limes
- 1 ½ cups sharp cheddar cheese more as needed
- 1 ½ cups pepper jack cheese more as needed
- Salt and pepper to taste
- 2 avocados
- Cilantro for serving
- Add 1 tablespoon of olive to a large pan over medium-high heat. Add the poblano, onions, and salt and pepper to taste, and cook, stirring frequently and are lightly browned, about 4-5 minutes.
- Add in the corn and black beans and stir to combine. Once warmed through, remove from the heat and squeeze 1 half to a whole lime over the mixture and stir to combine. Taste and adjust as needed.
- Transfer to a plate and wipe out the skillet.
- Add 1 teaspoon of olive oil to the same skillet over medium high heat. Once hot, add the tortilla and scatter over a small handful of cheese, then spoon over some of the poblano mixture.
- When the tortillas turns just golden brown, about 1-2 minutes, fold it in half pressing it with a spatula to flatten it. Sprinkle the outer tortilla with salt, flip it over carefully and sprinkle the other side with salt.
- Transfer to a baking sheet in the oven to keep quesadillas warm and repeat with the remaining ingredients to make more quesadillas using 1 teaspoon more olive oil at a time to ensure flaky, crispy tortillas.
- Make your smashed avocado. In a bowl with 2 avocados, smash together with the juice of 1 lime and a big pinch of salt.
- Serve warm quesadillas with smashed avocado and fresh cilantro.