Cheesy Black Bean Quesadillas

Ingredients

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Onions

  Raw

  1 medium or 110g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Southwest Spice Blend

  Blenditup

  ¼ tsp or 0.6g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

• Mexican Blend Shredded Cheese

  H-E-B

  ¼ cup or 28g

• Sour cream

  Cultured

  3 tbsp or 36g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Wash and dry produce. Halve, core, and thinly slice poblano crosswise into strips. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Melt 1 TBSP butter (2 TBSP for 4)in a medium pot over medium-high heat. Add beans and their liquid, 2½ tsp Southwest Spice (5 tsp for 4; you'll use the rest later), and a big pinch of salt and pepper.
2. Bring bean mixture to a boil, then reduce to a low simmer. Cook until thickened. 3-4 minutes. Turn off heat. Mash with a potato masher (or a fork) until mostly smooth. Taste and season with salt and pepper.
3. While beans cook, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and onion; season with salt and pepper. Cook, stirring, until softened and lightly charred, 5-7 minutes. Turn off heat: transfer to a plate. Wipe out pan.
4. Place tortillas on a clean work surface. Spread one half of each tortilla with a thin layer of mashed beans (you may have some left over -serve on the side, if you like). Evenly top with poblano, onion, and cheese. Fold tortillas in half to create quesadillas.
5. Heat a drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. (Depending on the size of your pan, you may need to work in batches.)
6. While quesadillas cook, in a small bowl, combine sour cream and remaining Southwest Spice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Cut quesadillas into three wedges each. Divide between plates and serve with crema on the side.

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