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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Southwest Spice Blend
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.