HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZucchini And Black Bean Quesadillas
Zucchini and Black Bean Quesadillas

Zucchini and Black Bean Quesadillas

with Romaine Salad and Lime Crema

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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.


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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

2 unit


1 box

Black Beans

2 unit


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


Not included in your delivery

2 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories696 kcal
Energy (kJ)2912 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.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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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.