Zucchini and Black Bean Quesadillas

Name: Zucchini and Black Bean Quesadillas with Romaine Salad and Lime Crema
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 2 unit Zucchini; 1 box Black Beans; 2 unit Lime; 2 unit Roma Tomato; 4 tablespoon Sour Cream; 1 unit Romaine Lettuce; 2 cup Mozzarella Cheese; 1 tablespoon Southwest Spice Blend; 12 unit Flour Tortilla; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Romaine Salad and Lime Crema

Recipe Development TeamPublished on August 11, 2016

3.2

(872 customers rated)

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Whoever said vegetarian meals aren’t filling has obviously never tried these quesadillas. They're jam-packed with everything your kids will love: hearty black beans, colorful veggies, and shredded mozzarella cheese to hold all the deliciousness together. Our custom Southwest blend gives this dish a kid-proof kick without being spicy.

Allergens:

Milk

•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 4 people

1 unit

Yellow Onion

2 unit

Zucchini

1 box

Black Beans

2 unit

Lime

2 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Romaine Lettuce

2 cup

Mozzarella Cheese

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

12 unit

Flour Tortilla

(Contains: Wheat)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories696 kcal

Energy (kJ)2912.1 kJ

Fat29 g

Saturated Fat13 g

Carbohydrate72 g

Sugar7 g

Dietary Fiber14 g

Protein32 g

Cholesterol40 mg

Sodium896 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

•Strainer

•Large Pan

•Baking Sheet

•Small Bowl

•Zester

•Bowl

Instructions

Wash and dry all produce. Preheat the oven to 450 degrees. Halve, peel, and slice the onion. Halve both zucchini lengthwise and thinly slice into half-moons. Thinly slice the lettuce. Drain and rinse the black beans. Core, seed, and dice the tomatoes.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the onion and zucchini. Cook, tossing, for 6-8 minutes, until the veggies have softened. Season with salt and pepper.

Add the tomatoes, Southwest seasoning, and black beans to the pan. Cook, tossing, for 5 minutes, until the tomatoes have softened. Season with salt and pepper.

Using about 2 teaspoons total, cover each tortilla with olive oil. Lay 6 tortillas oil side down on a baking sheet (you may need two baking sheets). Sprinkle the tortillas with half the cheese, top with the filling, and sprinkle with the remaining cheese. Top with the remaining tortillas, oil side up. Bake 3-5 minutes, or until the top tortilla is slightly crispy. Flip and cook 3-5 minutes on the other side, until slightly crispy.

Make the crema: Zest and halve the limes. In a small bowl, combine the sour cream and lime zest.

Finish and serve: Toss the lettuce in a medium bowl with a squeeze of lime juice and a large drizzle of olive oil. Season with salt and pepper. Cut the zucchini and black bean quesadillas into wedges. Serve with the romaine salad and lime crema on the side.