Loaded Refried Bean Quesadilla with Poblano Peppers, Onions, Avocado, Lime Sour Cream, and Cotija Cheese!
I love a good quesadilla! There are many variations of this dish that originated in Mexico. Many use Oaxaca cheese, and some have no cheese at all! In the Southwestern US, Jack and cheddar are often used.
This can be a quick and convenient lunch or dinner! I used @sietefoods delicious vegan refried beans here, but another brand I love to use is @adozencousins!
RECIPE (makes 2 quesadillas)
2 tortillas (I used flour)
2 tbsp olive oil
1 poblano pepper, finely diced
1/4 cup finely diced yellow onion
Dash of taco seasoning
2 cups shredded cheddar cheese
3/4 cup refried beans (mine were black beans)
1/2 avocado, diced
1/4 cup sour cream
Juice of 1 lime
1-2 tbps cotija cheese
Fresh cilantro
In a large skillet, heat up olive oil on medium heat. Add poblano peppers and onion, and cook for 4-5 minutes until peppers have cooked down. Remove from skillet and set aside.
Add tortillas to a cutting board, and on one side, add a sprinkle of cheese. Top with refried beans, about 1/4 cup of the pepper and onion mixture, avocado, and the rest of the cheese.
Heat up the same skillet on medium heat. Add the tortilla, cook for a minute or two until the outside begins to crisp, and then fold the side with no fillings over. Cook for another couple minutes until the bottom of the tortilla is golden and crispy, and flip again until the other side is the same and the cheese is melted. Cut each quesadilla in half (you’ll have 4 triangles).
In a small bowl, mix together sour cream and lime juice. Drizzle the quesadilla with the sour cream, top with remaining peppers and onions, and finish off with a little bit of fresh cilantro.