Courgette, Jalapeño and Black Bean Quesadillas

Nutrition per serving

Calories 568 kcal
Protein 22.1 g
Carbs 79.5 g
Fats 20.6 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Onion
Login Courgette (Zucchini)
Login Peppers, Jalapeno
Login Lime
Login Ground Cumin
Login Sour Cream
Login Romaine Lettuce
Login Whole Wheat Tortillas
Login Feta Cheese
Login Olive Oil
Login Tomato Passata
Login Black beans (canned)

Preparations

  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.

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