Black Bean-Zucchini Quesadilla with Zingy Greens & Lime Crema

Directions

1. Rinse all fresh produce and pat dry; if the greens are pre-washed, skip that step.
2. Heat a nonstick skillet over medium heat.
3. Slice the onion into thin half-moons while the pan heats.
4. Swirl a little oil in the pan, then add the onion with chili powder and salt. Cook, stirring occasionally, until the onion softens, about 3–4 minutes.
5. Drain and rinse the black beans and tomato sauce; stir them together in the skillet and bring to a gentle simmer. Let the mixture simmer 4–5 minutes, then transfer to a bowl and wipe the skillet clean.
6. Coarsely grate the zucchini and sprinkle with salt in a colander; let it sit to draw out moisture while you work on the crema.
7. Zest and juice the lime into a small bowl, then whisk in plain yogurt, salt, and pepper to make a crema; set aside.
8. Grate the mozzarella and squeeze the zucchini dry in a clean towel to remove excess moisture.
9. Assemble each quesadilla by layering beans, zucchini, and cheese on one half of a tortilla, then fold over to close.
10. Return the skillet to medium-high heat, add a little oil, and cook the assembled quesadillas, turning once, until the tortillas are golden and the cheese has melted, about 5–6 minutes total.
11. In another bowl, whisk together oil, vinegar, and spices from the pantry to make a quick dressing; toss in the mixed greens to coat.
12. Cut each quesadilla into wedges, plate with the dressed greens and a side of lime crema.