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Dinner recipe · from the recipe book

Roasted Cauliflower Zucchini Quesadillas, Avocado Crema

Smoky cumin-roasted cauliflower and zucchini melt with chickpeas and Monterey-style mozzarella inside crisp corn tortillas, served with a cool, tangy avocado-lime sauce.

Roasted Cauliflower Zucchini Quesadillas, Avocado Crema

Ingredients

  • 3¾ cups florets400 gCauliflowercut into small florets
  • 2 cups chopped250 gZucchinidiced
  • ½ cup chopped80 gRed onionthinly sliced
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry and lightly mashed
  • 2 tbsp25 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • ½ tsp3 gSalt
  • 16 tortillas384 gCorn tortillas
  • 4 oz120 gPart-skim mozzarellashredded
  • 1 cup diced150 gAvocado
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. In a large bowl, toss the cauliflower, zucchini and red onion with two-thirds of the olive oil, the cumin, smoked paprika, garlic powder and half of the salt.
  3. Spread the vegetables on one sheet pan and roast 20 to 25 minutes, stirring once, until browned at the edges.
  4. While the vegetables roast, make the avocado sauce: mash or blend the avocado with the Greek yogurt, lime juice, half of the cilantro and the remaining half of the salt until smooth. Chill until serving.
  5. Stir the roasted vegetables into the mashed chickpeas.
  6. Lay 8 corn tortillas on the second sheet pan (and the first, once emptied) and brush their tops lightly with half of the remaining olive oil. Flip them oiled side down.
  7. Sprinkle half of the mozzarella over the 8 tortillas, spoon on the vegetable-chickpea filling, top with the remaining mozzarella and cover with the other 8 tortillas.
  8. Brush the tops with the remaining olive oil and bake 10 to 12 minutes, flipping halfway, until crisp and the cheese is melted.
  9. Cut each quesadilla into wedges, scatter with the remaining cilantro and serve with the avocado sauce.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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