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.
Southwest Spice Blend
Flour Tortilla, 10"(ContainsWheat/Blé)
Cheddar Cheese, shredded(ContainsMilk/Lait)
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.
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.
Make the lime sour cream: Meanwhile, in a small bowl, combine the sour cream and lime zest. Set aside.
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: 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.)
Make the romaine salad: In a medium bowl, toss the romaine lettuce, lime juice, a drizzle of oil and season with salt and pepper
Finish and serve: Cut the quesadillas into wedges. Serve with the lime sour cream and romaine salad to the side. Enjoy!