Charred Zucchini & Bean Quesadillas

14 20 696
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Charred Zucchini & Bean Quesadillas
Health Rating


1 tbsp Extra virgin olive oil
1 medium Yellow onion (thinly sliced)
1 medium Zucchini (sliced into 1/4-inch half moons)
1 dash Salt and pepper (use sea salt)
1 can(s) (15 oz) Red kidney beans, canned, drained (rinsed)
4 tomato Roma tomatoes (cored and chopped)
1/2 medium pepper(s) Jalapeno pepper (seeded, minced)
1 tsp Cumin
1 tsp Chili powder
1 cup Lettuce, romaine (thinly sliced)
2 medium tortilla(s) Whole wheat tortilla
1 cup, shredded Mozzarella cheese, partially skimmed (divided)
2 tbsp Greek yogurt, plain, 1% M.F.
1 fruit Lime


1. Heat one tablespoon extra virgin olive oil over medium heat in a skillet. Saute onions until translucent. Sprinkle zucchini with salt and pepper, then add to skillet. Cook for another 2-3 minutes, until charred.

2. Next, add the beans, tomatoes, jalapeño, cumin, and chipotle powder. Cook through, then remove veggie mixture to a bowl and wipe the skillet with a paper towel.

3. Add 1/2 teaspoon olive oil to the skillet. Place tortilla in the skillet, and sprinkle with half of the Mozzarella cheese. After your cheese has melted, add half of your zucchini mixture. Fold over the tortilla and turn. Cook until tortilla is crispy. Repeat with other tortilla.

4. Serve with romaine and Greek yogurt crema (yogurt + lime juice).




are an excellent source of plant-based protein and are high in fiber!

Nutrition Facts

Per Portion

Calories 696
Calories from fat 217
Calories from saturated fat 92
Total Fat 24.1 g
Saturated Fat 10.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 9.5 g
Cholesterol 39 mg
Sodium 1073 mg
Potassium 1431 mg
Total Carbohydrate 81 g
Dietary Fiber 23.9 g
Sugars 10.1 g
Protein 39 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.4
Meat Alternative 1.4
Milk Alternative 1.3
Vegetables 5.3

Energy sources

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