Spicy Charred Zucchini and Black Bean Quesadillas with Lime Crema and Romaine Salad

These quesadillas are a flavor explosion: charred zucchini, hearty kidney beans and a smoky chipotle-cumin blend all tucked into crispy whole wheat tortillas with melty mozzarella. A tangy lime crema and a bright romaine salad balance the heat, making this a satisfying vegetarian meal.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes. The key is getting a good char on the zucchini and building layers of flavor with spices and fresh ingredients. Serve with extra lime wedges if you like.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 can Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 200°F. Halve, peel and slice the onion. Halve the zucchini lengthwise, then slice into ¼-inch half-moons. Thinly slice the romaine lettuce. Drain and rinse the kidney beans. Halve, core, seed and chop the tomato. Zest and juice the lime. Finely chop the jalapeño (remove seeds for less heat).
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper and cook until softened, about 5 minutes. Transfer to a plate. Add the zucchini to the skillet and cook, stirring occasionally, until softened and lightly charred, 2-3 minutes.
3. Return the onion to the skillet. Add the kidney beans, cumin, chipotle powder, tomato and jalapeño. Cook until the tomato softens, about 5 minutes. Season with salt and pepper. Transfer the filling to a bowl and set aside.
4. In a small bowl, combine the sour cream with the lime zest to make the crema. Set aside.
5. Wipe the skillet clean. Heat one tortilla over medium heat. Sprinkle half the tortilla with some mozzarella, then spoon some of the zucchini-bean mixture on top and sprinkle with more cheese. Fold the tortilla over and press gently. Cook until the bottom is golden and the cheese melts, about 3 minutes. Flip and cook the other side until crispy. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining tortilla and filling.
6. In a bowl, toss the romaine lettuce with the lime juice, ½ tablespoon olive oil, salt and pepper.
7. Cut each quesadilla into wedges. Serve with the lime crema and romaine salad on the side.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, black beans or pinto beans work well in place of kidney beans.

Can I make these quesadillas vegan?

Substitute the mozzarella with a vegan cheese alternative and use a plant-based sour cream.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.