Quesadillas are one of those crowd-pleasing dishes that satisfy adults and kids alike. We remove the seeds from the poblano peppers to cut down on the spiciness. However, if you are extra sensitive to spice/heat, feel free to substitute green bell peppers instead.
1 tablespoon olive oil
1 onion, thinly sliced
2 poblano peppers, stems and seeds removed, chopped into strips
1 tablespoon tomato paste
1/8 teaspoon salt
1/8 teaspoon pepper
1 (15-ounce) can black beans, no-salt-added, drained and rinsed
1 teaspoon chili powder
8 whole wheat tortillas
1 cup shredded Jack cheese
An Oldways recipe
I’ve made this recipe twice now, and it’s quite good! The first time, I thought it was a touch too mild. The second time, I added a fresh jalapeno and used spicier Monterey Pepper Jack cheese. I also cook the onions for twice as long as the recipe states so they can get more caramelized. Using bigger burrito sized tortillas, I made 4 quesadilla pockets, so that’s less time waiting for it all to cook.
That sounds delicious, Audrey! So happy you liked the recipe and tweaked it to your taste!
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