Zucchini & Smoky Bean Quesadillas
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Zucchini & Smoky Bean Quesadillas

Zucchini & Smoky Bean Quesadillas

with Lime Sour Cream and Romaine Salad

Crisp flour tortillas are stuffed with black beans, sautéed onions and zucchini. Gooey, melted cheese ties everything together, and a crisp side salad cools it all down.

Tags:
Veggie
Allergens:
Milk
Gluten

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Lime

1 unit

Jalapeño

1 can

Black Beans

2 unit

Tomato

1 unit

Onion, chopped

1 unit

Zucchini

2 tbsp

Sour Cream

(Contains Milk)

2 tsp

Southwest Spice Blend

2 unit

Flour Tortillas

(Contains Gluten)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

200 g

Romaine Lettuce

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

sideBannerName

Nutrition Values

/ per serving
Calories718 kcal
Energy (kJ)3004 kJ
Fat37 g
Saturated Fat0 g
Carbohydrate66 g
Sugar0 g
Dietary Fiber18 g
Protein43 g
Cholesterol0 mg
Sodium0 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.

Instructions

1

Prep: Wash and dry all produce. Zest and juice the lime. Dice the tomato into 1/2-inch cubes. Drain and rinse the beans. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.

Add the zucchini
2

Cook the veggies: Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 3-5 minutes, until softened. Add the zucchini and cook, tossing for another 2-3 minutes, until slightly softened.

3

Make the lime sour cream: Meanwhile, in a small bowl, combine the sour cream and lime zest. Set aside.

Finish the veggies
4

Finish the veggies: Add the beans, tomatoes, Southwest spice blend, and as much jalapeño as you dare! Toss for about 5 minutes, until warmed through. Season with salt and pepper. Transfer mixture to a medium bowl.

Make the quesadillas
5

Make the quesadillas: Clean out the pan, then heat one tortilla over medium heat. Sprinkle one half of the tortilla with cheese, then top with the zucchini and bean mixture. Sprinkle with more cheese. Carefully fold the other half of the tortilla over the filling. Cook over medium heat until the tortilla is crispy and cheese has melted, about 3 minutes per side. (Repeat with the other quesadilla if you’re serving 4 People.)

6

Make the romaine salad: In a medium bowl, toss the romaine lettuce, lime juice, a drizzle of oil and season with salt and pepper

7

Finish and serve: Cut the quesadillas into wedges. Serve with the lime sour cream and romaine salad to the side. Enjoy!