---
title: Charred Zucchini & Bean Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/charred-zucchini-and-bean-quesadillas-555612c0fd2cb9641f8b4568
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Spicy
  - Veggie
rating: 4.0
rating_count: 1300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Spicy and smoky with a refreshing lime crema
  - theme: Ease of prep
    text: Quick and simple weeknight meal
image: "https://images.recipes.furrysalamander.com/charred-zucchini-bean-quesadillas.avif"
---
Preheat oven to 200°F. Halve, peel, and slice @yellow onion{1%unit}. Halve @zucchini{1%unit} lengthwise, then slice into ¼-inch half moons. Thinly slice @romaine lettuce{1%head}. Drain and rinse @kidney beans{15%oz}. Halve, core, seed, and chop @roma tomato{2%unit}. Zest and juice @lime{1%unit}. Finely chop @jalapeño{1%unit}, removing seeds if you prefer less heat.

Heat @olive oil{1%tbsp} in a #large pan{} over medium heat. Add yellow onion and season with @salt{1%tsp} and @black pepper{½%tsp}. Cook ~{5%minutes}, until softened, and set aside. Add zucchini and cook, tossing, ~{2-3%minutes}, until softened and lightly charred.

Return yellow onion to pan, then add kidney beans, @cumin{1%tsp}, @chipotle powder{1%tsp}, roma tomato, and as much jalapeño as you dare. Cook ~{5%minutes}, until tomatoes have softened. Taste and season with salt and black pepper. Set aside.

Make lime crema: in a #small bowl{}, thoroughly combine @sour cream{2%tbsp} with lime zest. Set aside.

Wipe pan clean with paper towel. Heat one @whole wheat tortillas{2%pieces} over medium heat. Sprinkle one half with @mozzarella cheese{½%cup}, top with some zucchini and kidney beans, and top with more mozzarella cheese. Fold over and turn. Cook until cheese has melted and tortilla is crispy, ~{3%minutes}. Transfer quesadilla to a baking sheet and place in oven to keep warm. Repeat to make the other quesadilla.

Make romaine salad: toss romaine lettuce with lime juice, ½ tbsp olive oil, salt, and black pepper.

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