Charred Zucchini & Bean Quesadillas

🥘 Ingredients

• chipole powder
  2 tsp
• cumin
  2 tsp
• jalapeno
  2 unit
• kidney beans
  2 can
• lime
  2 unit
• mozzarella cheese
  2 c
• olive oil
  1 tbsp, ½ tbsp
• roma tomato
  2 unit
• romaine lettuce
  2 unit
• sour cream
  2 tbsp
• whole wheat tortillas
  4 unit
• yellow onion
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pan

1. 

   1

   Preheat oven to 200 degrees. Havle, peel, and slice yellow onion . Havle zucchini lengthwise, then slice into 1/4-inch half moons. thinly slice romaine lettuce . Drain and rinse kidney beans . Havle, core, seed, and chop roma tomato . Zest and juice lime . Finely chop jalapeno , removing the seeds if you prefer less heat.

   yellow onion: 2 unit, zucchini: 2 unit, romaine lettuce: 2 unit, kidney beans: 2 can, roma tomato: 2 unit, lime: 2 unit, jalapeno: 2 unit
2. 

   2

   Heat olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook until softened, about ⏱️ 5 minutes , then set aside. Add the zucchini and cook, tossing, until softened and lightly charred, 2-3 minutes.

   olive oil: 1 tbsp
3. 

   3

   Return the onion to the pan, then add the kidney beans, cumin , chipole powder , tomatoes, and as much jalapeno as you dare. Cook until tomatoes have softened, about ⏱️ 5 minutes . Taste and season with salt and pepper. Set aside.

   cumin: 2 tsp, chipole powder: 2 tsp
4. 4

   In a small bowl, combine once sour cream with the zested lime.

   sour cream: 2 tbsp
5. 

   5

   Wipe the pan clean with a paper towel. Heat one whole wheat tortillas over medium heat. Sprinkle one half of the tortilla with mozzarella cheese , top with some zucchini and kidney beans, and top with more cheese. Fold over the tortilla and turn. Cook until cheese has melted and tortilla is crispy, about ⏱️ 3 minutes . Transfer the quesadilla to a baking sheet and place in the oven to keep warm. Repeat to make the remaining quesadilla.

   whole wheat tortillas: 4 unit, mozzarella cheese: 2 c
6. 6

   Make the salad by tossing the romaine lettuce with lime juice, olive oil salt and pepper.

   olive oil: ½ tbsp
7. 7

   Cut the quesadillas into wedges. Serve with the lime crema and the salad to the side.