Black bean quesadillas

Ingredients

• 1 poblano pepper
• 1 roma tomato
• 2 scallions
• 1 lime
• 1 can (15 oz) black beans
• 4 tortillas
• 1/2 cup mexican cheese blend
• 1/4 cup monterey jack cheese
• 1 tbsp oil
• 1 tbsp butter
• salt
• pepper
• guacamole
• sour cream
• garlic powder
• cumin
• chili powder

Directions

1. Prep: Wash and dry all produce.
   1. Core, deseed, and dice poblano.
   2. Trim and thinly slice scallions, separating whites from greens.
   3. Dice tomato.
   4. Zest and halve lime.
2. Beans: In a medium pot, combine beans and their liquid, garlic powder, cumin, chili powder, 1 tbsp butter, pepper, and ¼ tsp salt.
   1. Bring to a boil over medium-high heat.
   2. Once boiling, reduce heat to medium. Simmer, uncovered, for 5 minutes, then mash beans until mostly smooth.
   3. Continue simmering until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm.
3. Filling: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat.
   1. Add poblano, salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes.
   2. Stir in scallion whites and cook until softened, 1 minute.
   3. Turn off heat; transfer to a plate. Wipe out pan.
4. Salsa Fresca: While poblano cooks, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper.
5. Sauce: In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
6. Assemble: Spread a tortilla with a layer of mashed beans.
   1. Top with poblano mixture and both cheeses.
   2. Put a second tortilla on top to create quesadilla.
7. Cook: Heat a large drizzle of oil in pan used for poblano over medium heat.
   1. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 3-4 minutes per side.
8. Serve topped with sauce and salsa fresca.