Beany Zucchini Quesadillas

Name: Beany Zucchini Quesadillas with Lime Crema, Romaine Salad, and Southwestern Spices
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 1 unit Zucchini; 1 unit Lime; 1 unit Romaine Lettuce; 1 unit Roma Tomato; 1 unit Jalapeño; 1 box Black Beans; ½ tablespoon Southwest Spice Blend; 1 teaspoon Chipotle Powder; 2 tablespoon Sour Cream; 6 unit Flour Tortillas; 1 cup Mozzarella Cheese; 1 tablespoon Olive Oil; Salt; Pepper

with Lime Crema, Romaine Salad, and Southwestern Spices

Recipe Development TeamPublished on July 11, 2017

4.2

(770 customers rated)

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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.

Tags:

Spicy

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Zucchini

1 unit

Lime

1 unit

Romaine Lettuce

1 unit

Roma Tomato

1 unit

Jalapeño

1 box

Black Beans

½ tablespoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

2 tablespoon

Sour Cream

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Zester

•Large Pan

•Strainer

•Small Bowl

•Baking Sheet

Instructions

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.