Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium bell pepper, diced
  • 1 medium poblano pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large 10-inch flour tortillas
  • 3 cups freshly grated blend of Monterey Jack and sharp Cheddar
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the ground beef or chicken; cook until browned and no longer pink.
  2. Stir in the diced onion, bell pepper, and poblano. Sauté for 5–7 minutes until vegetables are softened and the edges are slightly charred.
  3. Stir in the black beans, smoked paprika, cumin, garlic powder, salt, and pepper.
  4. Continue cooking for 3–5 minutes until all liquid has evaporated and the filling is thick and dry. Remove from heat and set aside.
  5. Wipe the skillet clean, return to medium heat, and melt butter. Assemble the quesadillas by layering tortillas with cheese and the dry-fill mixture, then sear until golden brown and cheese is melted.