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Three quesadilla on brown parchment paper with smashed avocado and lime.
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Poblano and Black Bean Quesadillas

Super quick, cheesy, delicious dinner or lunch and can be stuffed to your hearts content is exactly what these Poblano Black Bean Quesadillas are!
Prep Time10 mins
Active Time15 mins
Total Time25 mins
Course: Appetizer, Dinner
Cuisine: Mexican
Keyword: 30 minute dinner, Dinner Ideas, Dinner Party, Easy Meals, Easy Recipe, Mexican Food, Queadillas, Vegetarian
Servings: 10 6-inch quesadillas
Author: rylee


  • 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.