ONE-PAN BLACK BEAN & POBLANO QUESADILLAS

with Lemon Crema Meet one of our all-star recipes: a tried-and-true favorite chosen by home cooks like you!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

*Wash and dry produce. *Quarter lemon. Core, deseed, and dice poblano. Drain and rinse beans. *In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water, 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 2

*Melt 1 TBSP butter in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened, 3-4 minutes. *Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. *Turn off heat; transfer to a medium bowl. Wash out pan.

Step 3

*Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.

Step 4

*Melt 1 TBSP butter in pan used for filling over medium-high heat. Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. *Cut quesadillas into thirds and divide between plates. Drizzle with lemon crema and hot sauce to taste. Serve