This recipe has proved tried-and-true for our house.
I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.
I had ordered a box when I knew my husband was going to be out of town.
This recipe was 30 minutes to make.
As a bonus, it was also meat free for Meatless Monday!
I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):
- whole wheat tortillas
- kidney beans
- romaine lettuce
- tomatoes (diced)
- onion, sliced or diced
- mozzarella cheese
- jalapeño (I actually opted out of this, since we don’t eat peppers)
- chipotle powder (we subbed paprika and red pepper for this last time)
I used my mandolin slicer, once I cut the zucchini in half length-wise, to make the half moons.
*I used my cast iron to make this recipe.*
Heat 1 tablespoon olive oil over medium heat. Cook the onion and season with salt and pepper, until the onion is translucent and soft. Place in a bowl and set aside. Next, cook the zucchini in the same pan until softened and slightly charred.
Return the onion to the pan, along with the kidney beans (drained), cumin, tomatoes and chipotle powder (or paprika and red pepper). If you are adding the jalapeño, add it now also. Once combined, place back in a bowl.
Make the lime creama (this is my FAVORITE part of this recipe and it’s SO EASY): combine sour cream (or plain Greek yogurt) and lime zest/ juice.
Wipe the pan clean with a paper towel.
Heat one tortilla, sprinkle half with mozzarella cheese, then zucchini/ bean mixture, and more cheese.
Fold over tortilla and turn.
Cook until cheese has melted.
Make the romaine salad: toss the romaine lettuce (thinly sliced) with lime juice, olive oil, salt and pepper.
Cut the quesadilla into wedges.
Serve with the lime creama and the romaine salad on the side.
P.S. We make the kids just regular cheese quesadillas when we make this meal. Served with regular sour cream (Greek yogurt), not lime.