Mexican · Serves 2
with Pico de Gallo & Creamy Guacamole
If you're already a quesadilla fan, this one's for you. Jam-packed with tender green pepper, flavorful mashed black beans, and tons of gooey, melty cheese, it's pretty darn irresistible—and that's before it gets a topping of tangy pico de gallo and dollops of creamy guac. Yep, a good thing just got a whole lot better.
Wash and dry produce.
Core, deseed, and dice green pepper. Quarter lime.
In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium.
Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more.
Turn off heat; cover to keep warm.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.
Turn off heat; transfer to a medium bowl. Wipe out pan.
In a small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper, Mexican cheese blend, and Monterey Jack.
Fold tortillas in half to create quesadillas.
Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side.
Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and pico de gallo. Serve with remaining lime wedges.
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