Black Bean Poblano Quesadillas

Makes 4 quesadillas

Avo Tomatillo Salsa

3 small tomatillos, husked, rinsed, and diced

2-3 cloves garlic

1 small avocado, pitted and peeled

2 tbsp. fresh lime juice 

1/4 cup roughly packed cilantro

1/2 tsp. salt, or to taste 

Quesadillas

3 tbsp extra-virgin olive oil, divided 

1/2 small red onion, sliced

1 large poblano peppers, cored and sliced 

1 tsp smoked paprika

Salt and pepper to taste

1 (15 oz.) can black beans, rinsed and drained 

4 (8-inch) whole wheat tortillas 

2 cups shredded Monterey Jack or Mexican blend cheese

  1. Place all salsa ingredients in a blender, and puree to desired consistency. Season with salt to taste, and set aside.

  2. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and peppers, sprinkle in the smoked paprika and salt and pepper to taste. Saute until soft and nearly cooked through, about 6-8 minutes. Add beans and cook for another 2 minutes.

  3. Place about 1/4 cup of cheese on on the bottom half of each tortilla. Evenly distribute the filling on top of the cheese, then top with another 1/4 cup of cheese. Gently fold over the other half of the tortilla to seal, making each quesadilla into a half circle.

  4. Heat another 1-2 tsp of olive oil over medium heat. In batches of two, cook the quesadillas for 2-4 minutes on each side, until golden brown and crunchy, and the cheese is melted. Repeat with remaining quesadillas.

Ben Mastracco