Courgette, Jalapeño and Black Bean Quesadillas

Nutrition per serving

Calories569 kcal
Protein22.1 g
Carbs79.5 g
Fats20.6 g
Saturated Fat7.7 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.5 g
Sugars13.3 g
Fiber26.5 g
Sodium753 mg


Courgette (Zucchini)
Peppers, Jalapeno
Ground Cumin
Sour Cream
Romaine Lettuce
Whole Wheat Tortillas
Feta Cheese
Olive Oil
Tomato Passata
Black beans (canned)
  1. Peel/finely slice the onion into half-moon shapes.
  2. Top and tail the courgette, slice in half lengthways, then slice widthways into ½ cm pieces.
  3. Drain/rinse the black beans in a sieve.
  4. Finely dice the jalapeños.
  5. Grate the zest from ¼ of a lime.
  6. Finely shred the lettuce.
  Cooking Instructions
  1. In a pan, heat ½ a tbsp of oil over medium heat. Add the onion and gently cook for 3 minutes until softened and translucent not browned. Transfer the onions to a bowl.
  2. Return the pan to heat and add the courgettes with a pinch of salt. Cook each side for about a minute until browned. Return the onions to the pan with the black beans, tomato passata and cumin and stir before adding the jalapeños with the juice from a ¼ of a lime and a pinch of salt and pepper. Mix well to combine and gently simmer for 3 minutes on medium-low heat.
  3. Meanwhile, in a bowl, mix together, the sour cream with the lime zest, a pinch of salt and a squeeze of lime juice.
  4. Place the tortillas onto a board, spoon equal amounts of the courgette mixture onto one half of the tortilla. Crumble over the feta, then fold the tortilla in half.
  5. Heat a non-stick pan on high heat and dry fry the quesadillas for about 2 minutes on each side until golden.
  6. Serve with the sour cream and lettuce on the side.