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Charred Black Beans Quesadillas with Refried Beans
A charred Mexican black bean quesadilla dish with lime and poblano peppers, finished with queso fresco, cumin and chipotle in adobo, served over refried beans.
Ingredients
Instructions
Drain and season the black beans, then bake them over medium-high heat until well browned, about 8 minutes.
Add the poblano peppers, cooking until softened, about 8 minutes.
Stir in the queso fresco, cumin, chipotle in adobo and ancho chile for a final minute.
Warm the refried beans separately.
Let the beans simmer for about 13 minutes so the flavors meld.
Fold in the lime just before serving.
Serve hot over the refried beans, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
