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Dinner recipe · from the recipe book

Turkey, Black Bean and Zucchini Quesadillas

Crisp golden tortillas stuffed with cumin-spiced ground turkey, black beans, tender zucchini and melty mozzarella, served with a tangy yogurt lime sauce.

Turkey, Black Bean and Zucchini Quesadillas

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1 medium196 gZucchinidiced small
  • 1 medium110 gRed onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 4 oz120 gPart-skim mozzarellashredded
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp14 gOlive oil

Steps

  1. Make the yogurt lime sauce: stir the greek yogurt with the lime juice and half of the cilantro. Chill until serving.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the red onion and zucchini and cook 4 minutes until softened. Add the garlic and cook 30 seconds.
  3. Add the ground turkey, breaking it up, and cook until browned and it reaches 165°F (74°C), about 7 minutes.
  4. Stir in the cumin, paprika, oregano, salt and black pepper, then add the black beans, lightly mashing a few. Cook 2 minutes, stir in the remaining half of the cilantro, and transfer the filling to a bowl. Wipe out the skillet.
  5. Lay out the 8 flour tortillas. Sprinkle one quarter of the mozzarella over each of 4 tortillas, top each with one quarter of the turkey filling, and cover each with a second tortilla.
  6. Brush the skillet with a quarter of the remaining olive oil over medium heat. Cook one quesadilla 2 to 3 minutes per side until golden and the cheese melts. Repeat with the rest, using a quarter of the remaining oil for each.
  7. Cut each quesadilla into wedges and serve with the yogurt lime sauce.

Contains: Milk, Gluten.

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

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