HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeany Zucchini Quesadillas
Beany Zucchini Quesadillas

Beany Zucchini Quesadillas

with Lime Crema, Romaine Salad, and Southwestern Spices

Read more

Cumin and chili powder bring a one-two punch of spice and smokiness to these jam-packed veggie quesadillas. But worry not—the tangy lime crema and refreshingly crisp romaine salad help cool things off. You’ll practice filling and toasting quesadillas until they’re irresistibly warm and melty, then delight as they drip with cheesy goodness in your hands.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


1 unit


1 unit

Romaine Lettuce

1 unit

Roma Tomato

1 unit


1 box

Black Beans

½ tablespoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

2 tablespoon

Sour Cream


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

1 cup

Mozzarella Cheese


Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate89 g
Sugar9 g
Dietary Fiber24 g
Protein38 g
Cholesterol40 mg
Sodium1020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 200 degrees. Halve, peel, and thinly slice onion. Halve zucchini lengthwise and slice into ¼-inch-thick half-moons. Zest lime until you have ½ tsp, then cut into halves. Thinly slice lettuce. Core and dice tomato. Mince jalapeño, removing ribs and seeds for less heat.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, about 5 minutes. Remove from pan and set aside. Add zucchini and another drizzle of olive oil to pan. Cook, tossing, until slightly softened, 2-3 minutes. Meanwhile, drain and rinse black beans.


Return onion to pan along with tomato, ½ TBSP Southwest spice (we sent more), black beans, and chipotle powder and jalapeño to taste. Cook, tossing, until tomato is softened, 5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe out pan.


In a small bowl, stir together sour cream and lime zest.


Add one tortilla to same pan over medium heat. Sprinkle one half with a bit of mozzarella, then top with a little filling. Sprinkle with a little more mozzarella, then fold tortilla over to create a quesadilla. Cook until tortilla is crispy and cheese melts, about 3 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining tortillas.


Toss lettuce, a squeeze of lime juice, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Cut quesadillas into wedges. Serve with salad and crema on the side.