Black Bean Poblano Quesadillas
Who doesn’t love a classic quesadilla??!
A simple dish with endless combinations, veggie quesadillas are a go-to for me. But, this recipe is also more than just a recipe…it’s training wheels.
This recipe represents how I approach working with new clients for food coaching. I like to take comfortable foods for people, and show them how to get more vegetables, and unprocessed plants into those meals. It’s not about making sweeping changes first thing, it’s about helping people to start getting used to working with, and eating more veggies.
These quesadillas are a great example of something simple and delicious, and making it with extra veggies. Instead of a chicken quesadilla, it’s a veggie quesadilla. That said, if you’re more comfortable with the chicken quesadilla, then you could always add chicken, but also keep the veggies. It’s the perfect way to get the ball rolling with making healthier choices, and building up better habits slowly over time.
If you or someone in your family is a little “afraid” of their vegetables, once it’s smothered in salsa and guacamole, they won’t even care in these delicious and comforting quesadillas!
Poblano Black Bean Quesadillas
Makes 6 quesadillas
Ingredients
4 tbsp extra-virgin olive oil, divided
1/2 large white onion, sliced
2 large poblano peppers, cored and sliced
2 tsp smoked paprika
Salt and pepper to taste
1-1 1/2 cups chopped kale
1 (15 oz.) can black beans, rinsed and drained
6 (8-inch) whole wheat tortillas
3 cups shredded Monterey Jack or Mexican blend cheese
Serve with salsa, sour cream, or guacamole (optional)
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 kale and saute for another 2 minutes. Add beans and cook for another 2 minutes.
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.
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.