HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZucchini & Smoky Bean Quesadillas
Zucchini & Smoky Bean Quesadillas

Zucchini & Smoky Bean Quesadillas

with Lime Sour Cream and Romaine Salad

Read more

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.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


1 box

Black Beans

1 unit


1 unit


1 unit

Roma Tomato

1 unit

Romaine Lettuce

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream


6 unit

Flour Tortilla


1 cup

Mozzarella Cheese


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories844 kcal
Energy (kJ)3531 kJ
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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

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!