Wash and dry all produce. Preheat oven to 200 degrees. Halve, peel, and thinly slice onion. Halve zucchini lengthwise and slice into 1/4-inch-thick half-moons. Zest lime until you have 1/2 tsp, then cut into halves. Thinly slice lettuce. Core and dice tomato. Mince jalapeño, removing ribs and seeds for less heat.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, about 5 minutes. Remove from pan and set aside. Add zucchini and another drizzle of olive oil to pan. Cook, tossing, until slightly softened, 2-3 minutes. Meanwhile, drain and rinse black beans.

Return onion to pan along with tomato, 1/2 TBSP Southwest spice (we sent more), black beans, and chipotle powder and jalapeño to taste. Cook, tossing, until tomato is softened, 5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe out pan.

In a small bowl, stir together sour cream and lime zest.

Add one tortilla to same pan over medium heat. Sprinkle one half with a bit of mozzarella, then top with a little filling. Sprinkle with a little more mozzarella, then fold tortilla over to create a quesadilla. Cook until tortilla is crispy and cheese melts, about 3 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining tortillas.

Toss lettuce, a squeeze of lime juice, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Cut quesadillas into wedges. Serve with salad and crema on the side.