Crisp flour tortillas are stuffed with black beans, sautéed onions and zucchini. Gooey, melted mozzarella ties everything together, and a crisp side salad cools it all down.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Wash and dry all produce. Preheat the oven to 200 degrees. Halve, peel, and thinly slice the onion. Halve the zucchini lengthwise, then slice into ¼-inch half moons. Zest, then halve the lime. Thinly slice the romaine heart. Core and dice the tomato. Drain and rinse the beans. Mince the jalapeño pepper, removing the ribs and seeds if you prefer less heat.
Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook, tossing for 5 minutes, until softened. Remove from the pan and set aside. Add the zucchini and another drizzle of olive oil to the pan and cook, tossing for 2-3 minutes, until slightly softened.
Return the onions to the pan. Add the beans, tomatoes, Southwest spice blend, and jalapeño pepper, to taste. Toss for about 5 minutes, until warmed through. Season with salt and pepper. Remove from the pan and set aside.
Make the lime sour cream: In a small bowl, combine the sour cream and lime zest.
Clean out the pan, then heat one tortilla over medium heat. Sprinkle half with the mozzarella cheese, then top with the bean mixture, and sprinkle with more cheese. Fold over the tortilla. Cook over medium heat until the cheese has melted, and the tortilla is crispy, about 3 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat for the other quesadillas.
Finish and serve: In a medium bowl, toss the sliced romaine lettuce with a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Cut the zucchini and smoky bean quesadillas into wedges. Serve with the lime sour cream and romaine salad to the side. Enjoy!