Black Bean, Poblano, and Smoked Mozzarella Quesadillas
 
 
Super easy black bean, poblano, and smoked mozzarella quesadillas - sure to please everyone in the family and great for weeknight cooking.
Yield: 8 quesadillas
Ingredients
  • 4 poblano peppers
  • 2 tbsp olive oil, plus more as needed
  • 1 onion, sliced
  • 1 tsp kosher salt, plus more to taste
  • 2 tbsp tomato paste
  • 4 garlic cloves
  • 2 tsp ancho chili powder
  • 3 cups cooked black or pinto beans, rinsed and drained
  • 8 large flour tortillas
  • 1 lb smoked mozzarella, shredded
Instructions
  1. Heat the broiler to high. Roast the poblanos under the broiler, turning them often, until they are charred all over, about 8 minutes. Place in a large bowl and cover with plastic wrap so that the poblanos can steam, about 15 minutes. Remove the poblano skins, remove the stems and seeds, and slice the pepper flesh into thin strips. Set aside.
  2. Meanwhile, heat a large skillet over medium heat. Add 2 tbsp of the olive oil. Add the onion and ½ tsp salt. Saute until the onion is starting to brown, about 8-10 minutes. Add in the tomato paste, garlic, and chili powder. Saute for 1-2 minutes. Add in the beans, roasted poblanos, 1 cup of water, and the remaining ½ tsp salt. Use a potato masher or fork to mash about half of the beans. Simmer until the liquid has evaporated and the mixture has thickened, about 7 minutes.
  3. Heat oven to 400F.
  4. Brush one side of the tortillas with olive oil and place them on a baking sheet, oil side-down. Spread ½ cup of the bean mixture over half of each tortilla. Top with the shredded cheese and fold the empty half of the tortilla over the bean mixture. Repeat with remaining tortillas.
  5. Place in the oven and roast until browned and crispy, about 5 minutes. Serve immediately.
Notes
Recipe from Dinner: Changing the Game
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/09/black-bean-poblano-and-smoked-mozzarella-quesadillas.html