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Zucchini & Smoky Bean Quesadillas

Zucchini & Smoky Bean Quesadillas

with Lime Sour Cream and Romaine Salad

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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.

Tags:SpicyVeggie
Allergens:MilkWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Zucchini

1 box

Black Beans

1 unit

Jalapeño

1 unit

Lime

1 unit

Roma Tomato

1 unit

Romaine Lettuce

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Flour Tortilla

(ContainsWheat)

1 cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3531.2960000000003 kJ
Calories844 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber27 g
Protein42 g
Cholesterol40 mg
Sodium982 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
Utensilsarrow down iconarrow down icon
Strainer
Zester
Large Pan
Small Bowl
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Make the lime sour cream: In a small bowl, combine the sour cream and lime zest.

5

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.

6

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!