Black Bean & Roasted Poblano Quesadillas
Servings
4-6 people
Servings
4-6 people
Ingredients
Instructions
  1. Roast the poblanos over an open flame on a gas burner or under the broiler, turning them regularly until they are blackened all over, about 8 minutes. Place the roasted poblanos in a large bowl, cover it with a plate, and let them steam until they have softened, about 15 minutes. Using paper towels, rub off the poblano skins, remove the stems and seeds, and slice the chiles into narrow strips.
  2. While the peppers are steaming, heat a 12-inch skillet over medium heat, then add 2 tablespoons olive oil. Add the onion and 1/2 teaspoon of the salt; cook until the onion is nicely browned at the edges, 8 to 10 minutes. Add the tomato paste, garlic, and chili powder, and cook until fragrant, 1 to 2 minutes. Then add the beans, 1 cup of water, and the remaining 1/2 teaspoon salt, and mash with a potato masher or the back of a large fork until about half of the beans are mashed and the liquid has been absorbed, about 7 minutes.
  3. Arrange a rack as far from the heat source as possible, and heat the broiler.
  4. To assemble the quesadillas, brush one side of half of the tortillas with olive oil, and flip them over onto a baking sheet, oiled-side down. Spread 2/3 cup of the bean mixture evenly over each tortilla, and then layer it with poblano strips, shredded cheese, cilantro leaves, and a squeeze of lime juice. Top with the remaining tortillas, and brush the tops with olive oil. Broil until the quesadillas are nicely browned, 3 to 5 minutes. Serve with lime wedges and avocado slices if you like.
Recipe Notes

Total Time: 35 Minutes