Black Bean, Zucchini, and Monterey Jack Quesadillas

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!