These quesadillas are filled with veggies! Cooked until perfectly golden-brown and delcious when you dunk 'em straight into the lime crema.
Baby Gem Lettuce
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Using a non-stick pan is ideal for cooking quesadillas. It prevents the tortilla from sticking to the pan, and makes flipping the quesadilla super easy!
Wash and dry all produce.* Cut the tomatoes into 1/2-inch cubes. Thinly slice the lettuce. Zest, then juice the lime(s). Grate the zucchini. In a medium bowl, combine the zucchini, half the lime juice and 1/2 tsp salt (double for 4 ppl). Set aside.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions and as much chipotle as you like. Cook until softened, 2-3 min. Increase the heat to medium-high. Add the beans, including the liquid from the box(es). Cook, stirring occasionally, until the beans are warmed through and the liquid is reduced by half, 4-5 min.
Meanwhile, in a small bowl, stir together the sour cream and lime zest. Season with salt and pepper. Set aside. In another medium bowl, whisk together the remaining lime juice, 1 tsp sugar (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.
When the beans are warmed through, remove the pan from the heat. Using a fork or potato masher, coarsely mash the beans in the pan. Season with salt and pepper. Spread the refried beans equally over each tortilla. Wipe the pan clean.
Over a strainer, squeeze the excess liquid out of the zucchini. Heat the same pan over medium heat. Add one tortilla and top half of the tortilla with some zucchini and cheese. Fold the other half of the tortilla over the filling. Cook until golden-brown, 1-2 min per side. Transfer to a plate and repeat with the remaining tortillas.
Toss the lettuce and tomatoes into the medium bowl with the dressing. Cut the quesadillas into wedges and divide between plates. Serve with the salad and crema.