Black Bean Quesadillas!

I told you I would be back with more yumminess! These black bean quesadillas were so good and super filling. It has fresh veggies in it, and the beans make such a nice spread for it! I made a quick little sauce out of vegan sour cream and Cholula hot sauce (gotta have something spicy on my plate always!) to dip it in and served it with store bought salsa. These quesadillas serve 2, but trust me they are quite big, I couldn’t eat the whole thing! I hope you enjoy them as much as I did 😊

Let’s get started! You will need:

1 Poblano Pepper

½ white onion

1 Roma Tomato

Old Bay or Creole Seasoning to taste

2 Flour Tortillas ( I used the massive ones lol, you can use smaller ones if you like!)

½ cup Daiya Cheddar Cheese or any cheese of your liking, non-vegetarian or vegetarian

1 lime

1 can of black beans

3 tablespoons vegan sour cream (doesn’t have to be vegan, can be reg as well)

1 tablespoon grapeseed oil (I didn’t need any oil since I was using a nonstick pan)

1 tsp butter (vegan or non)

Salt and pepper to taste

1st step is to wash and dry all your produce. Core, deseed, and dice the poblano pepper, dice the tomato, half the lime, and dice your onions. 😊

OK so I forgot to dice the tomato, it came in after lol

In a medium pot, combine half of the black beans and their liquid, Old Bay or creole seasoning, 1 tsp butter, pepper, and salt to taste. Bring the beans to a boil over medium-high heat. When you see that the beans are boiling, reduce heat to medium. Simmer the beans uncovered for about 5 minutes, then mash beans until mostly smooth with a potato masher, I normally taste along the way to see if it needs more seasoning 😊. Continue to simmer the beans until mixture has thickened, about 3 to 5 mins. Once they have reached a spreadable consistency, turn off the heat and cover to keep warm.

Heat a drizzle of oil in a large pan over medium-high heat, if you are using a nonstick like I was, you won’t need any oil. Add the, onion, poblano, the rest of the beans, and Old Bay or creole seasoning to taste. You can also add salt and pepper to taste as well, but the Old Bay was just right for me! Cook the veggies, stirring occasionally, until tender, 6-8 minutes. Stir in tomatoes and cook until softened, about 2 minutes squeeze the juice of half the lime, or to your liking. Turn off the heat and transfer the veggies to a plate.

Spread one half of each tortilla with a layer of mashed beans, or if you’re extra like me, spread it over the whole thing 😊 this makes for a nice, thick quesadilla. If you have beans left over, serve it as a side to go with the deliciousness! Top with poblano, onion, tomato, and bean mixture and the cheese of your choice. Fold the tortillas in half to create quesadillas.

To make your dipping sauce combine 3 tablespoons of sour cream and mix with Cholula hot sauce to taste. You don’t need to add the spice, you can also just serve with the sour cream as is.

Heat a drizzle of oil in the pan used for poblano and veggie mixture over medium heat (remember if you are using nonstick you don’t need the oil). Add the quesadillas to the pan and cook until the tortillas are golden brown, and cheeses have melted, 3-4 minutes per side. I like mine a little bit more cooked, so I left them a little longer. Slice the quesadillas into wedges and serve with the salsa of your choice and dipping sauce.

I hope you enjoy this! I really liked it! Let me know how you all did.