Name: Black Bean-Zucchini Quesadilla with Zingy Greens & Lime Crema
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 6 large flour tortillas; 1 ½ limes; ¾ (227 g) block mozzarella cheese; 1 ½ cups plain Greek yogurt; 1 ½ (142 g) pkg spring mix (mixed greens); 1 ½ (213 ml) cans tomato sauce; 1 ½ medium yellow onions; 3 medium zucchini squash; apple cider vinegar; black pepper; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Black Bean-Zucchini Quesadilla with Zingy Greens & Lime Crema Black Bean-Zucchini Quesadilla with Zingy Greens & Lime Crema — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

6 large flour tortillas

1 ½ limes

¾ (227 g) block mozzarella cheese

1 ½ cups plain Greek yogurt

1 ½ (142 g) pkg spring mix (mixed greens)

1 ½ (213 ml) cans tomato sauce

1 ½ medium yellow onions

3 medium zucchini squash

apple cider vinegar

black pepper

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Preheat a large pot over medium heat.

While the pot heats up, peel and thinly slice onions into half moons.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, chili powder, and salt; cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, drain and rinse beans in a colander.

Add beans and tomato sauce to the pot, stir to combine, and bring to a simmer. Reduce heat to medium-low and cook until the beans are warm and the sauce has reduced, 6-7 minutes. Set aside.

Meanwhile, trim and coarsely grate zucchini. Transfer to the colander and sprinkle with salt. Set the colander in a bowl to catch the excess moisture.

Zest and juice limes into a small bowl; add yogurt, salt, and pepper. Whisk to combine the crema and set aside.

Coarsely grate cheese.

Place grated zucchini in the middle of a clean towel, bring the corners together, and squeeze out excess moisture.

To assemble the quesadillas, lay tortillas on a flat surface and divide beans, zucchini, and cheese between them, arranging it on one half of the tortilla; fold in half to close.

Heat a large skillet over medium-high heat.

Working in batches, drizzle the skillet with oil, and lay the assembled quesadillas in the pan. Cook until golden on both sides, 5-6 minutes, turning halfway through.

Meanwhile, combine oil, vinegar, and spices in a large bowl; whisk to combine the dressing. Add spring mix and toss to combine the salad.

Cut each quesadilla into wedges and divide between plates. Serve with salad and crema on the side. Enjoy!

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