Spicy Black Bean and Zucchini Quesadillas with Lime Crema

These crispy, golden quesadillas are loaded with a savory mix of black beans, zucchini and a hint of chipotle heat. The tangy lime crema and crisp romaine salad balance the spices perfectly, making every bite irresistible.

Perfect for a quick weeknight dinner, this recipe comes together in under 30 minutes. The filling is cooked in one pan, then folded into tortillas with melty mozzarella and toasted until crunchy. Serve with a fresh salad and creamy lime sauce for a complete meal.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 200°F. Halve, peel and thinly slice the onion. Halve the zucchini lengthwise, then slice into ¼-inch half-moons. Zest the lime until you have ½ teaspoon, then cut the lime in half. Thinly slice the romaine lettuce. Core and dice the tomato. Mince the jalapeño, removing ribs and seeds for less heat.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, until softened, about 5 minutes. Remove from pan and set aside. Add another drizzle of olive oil and the zucchini to the pan. Cook, tossing, until slightly softened, 2-3 minutes. Meanwhile, drain and rinse the black beans.
3. Return the onion to the pan along with the tomato, ½ tablespoon Southwest spice blend, black beans, chipotle powder and jalapeño to taste. Cook, tossing, until the tomato is softened, about 5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe out the pan.
4. In a small bowl, stir together the sour cream and lime zest. Set aside.
5. Place one tortilla in the same pan over medium heat. Sprinkle one half with a bit of mozzarella, then top with a portion of the filling. Sprinkle with a little more mozzarella, then fold the tortilla over to create a quesadilla. Cook until the tortilla is crispy and the cheese melts, about 3 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining tortillas.
6. In a medium bowl, toss the lettuce with a squeeze of lime juice and a large drizzle of olive oil. Season with salt and pepper. Cut the quesadillas into wedges. Serve with the salad and crema on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and may require less filling. Adjust cooking time as needed.

How can I make this recipe vegan?

Substitute the sour cream with a plant-based version and use vegan cheese or omit the cheese. The filling is already vegan-friendly.

Can I prepare the filling ahead of time?

Absolutely! Cook the filling and refrigerate it for up to 2 days. Assemble and cook the quesadillas when ready to serve.