Jen Causey
Hands-On Time
30 Mins
Total Time
30 Mins

How to Make It

Step 1

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the poblanos and onion. Cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl. Wipe the skillet clean. Add the beans to the poblano 
mixture in the bowl; roughly mash with 
a fork to combine.

Step 2

Use 1 tablespoon of the remaining oil to brush 1 side of each tortilla. Place 4 tortillas oiled-side down and top evenly with the poblano mixture and cheese. Cover with the remaining tortillas, oiled-side up.

Step 3

Heat a skillet over medium-high. Cook the quesadillas in batches, until the torti­llas are golden brown and crispy and the cheese is melted, 1 to 2 minutes per side.

Step 4

Combine the radishes, lime juice, salt, and the remaining 1½ teaspoons of oil in a bowl. Cut the quesadillas into wedges and sprinkle with the dressed radishes, avocado, and cilantro.

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