Black Bean, Zucchini, and Monterey Jack Quesadillas Recipe

Name: Black Bean, Zucchini, and Monterey Jack Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 medium yellow onion, finely chopped; 3 medium zucchini, cut into 1/4-inch dice; 1 large jalapeno pepper, stemmed, seeded, and minced; ⅓ cup canned black beans, drained; ¼ cup finely chopped fresh oregano leaves; 2 tablespoons red wine vinegar; 1 teaspoon salt; ¼ cup ricotta cheese (drain if watery); 4 large flour tortillas; 8 ounces monterey jack cheese, coarsely grated; ½ cup creme fraiche or ½ cup sour cream (optional) or ½ cup Mexican crema (optional)

Servings: persons

¼ cup olive oil
1 medium yellow onion, finely chopped
3 medium zucchini, cut into 1/4-inch dice
1 large jalapeno pepper, stemmed, seeded, and minced
⅓ cup canned black beans, drained
¼ cup finely chopped fresh oregano leaves
2 tablespoons red wine vinegar
1 teaspoon salt
¼ cup ricotta cheese (drain if watery)
4 large flour tortillas
8 ounces monterey jack cheese, coarsely grated
½ cup creme fraiche or ½ cup sour cream (optional) or ½ cup Mexican crema (optional)

1
In a large nonstick skillet, heat 2 tablespoons oil over medium heat; add in the onions; stir/saute about 5 minutes until they begin to soften but no brown.
2
Add in the zucchini and jalapeno; stir/saute 8-10 minutes until the zucchini is soft but still holding its shape.
3
Add in the beans, oregano, vinegar, and salt; stir well to combine.
4
Take skillet from heat and let cool 5 minutes.
5
Add in the ricotta; stir to combine.
6
Transfer mixture to a plate; wipe skillet with a paper towel but dont wash it.
7
Brush one side of each tortilla with the remaining oil; place tortillas on a work surface with oiled side down.
8
Spread Jack cheese evenly over the bottom half of each tortilla, followed by the zucchini mixture.
9
Fold the tortillas in half to enclose filling.
10
Heat same skillet over med-high heat for 2 minutes.
11
Place 2 quesadillas in the skillet, cover, and cook 2 minutes or until undersides are golden and cheese has begun to melt.
12
Uncover and turn the quesadillas with a spatula; cook 1-2 minutes or until undersides are golden and cheese has melted completely; repeat with remaining 2 quesadillas.
13
To serve, cut the quesadillas in half, drizzle with the creme fraiche, if using, and serve immediately.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup olive oil, 1 medium yellow onion, finely chopped, 3 medium zucchini, cut into 1/4-inch dice, 1 large jalapeno pepper, stemmed, seeded, and minced, and more.

Yes, Black Bean, Zucchini, and Monterey Jack Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean, Zucchini, and Monterey Jack Quesadillas

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