I promise this recipe isn’t because I just returned from Miami where the Cuban and Latin infused flavor and foods are everywhere. I actually found it on a lifestyle blog that I follow daily (though it originally ran on Food.com) and it looked so delicious and perfect for my vegetarian boyfriend, that I couldn't resist. Plus I have a sweet spot for Latin foods.

It’s super easy to make and literally takes about 10 minutes.

You’ll need:

1 zucchini;  1 can black beans;  2 tortillas;  your favorite cheese;  olive oil

Begin by opening your can of black beans and straining the juice/water into the sink. Then chop up your zucchini (I also chopped up some onion) and grate your favorite cheese (I used pepper jack, but sharp chedder would also be perfect).

Drizzle some olive oil in a pan and heat. Add your zucchini, black beans and onions to the pan, and cook for 5-7 minutes (on medium-high heat). This is where I also add my spices: cumin (I didn’t have cumin so I used rosemary -- I have an obsession, I know), salt, black pepper, and crushed red pepper flakes to give it a little kick.

Once you’ve finished cooking the insides of your quesadilla, you’re pretty much ready to go. Add olive oil to a pan and heat (I actually add half a teaspoon of butter here also, to make the tortillas a little more crisy), while adding cheese to one side of your tortilla. Once the pan is hot, place the tortilla in it (on medium-low heat) and add your zucchini, beans and onions to the side with the cheese only (*you can also add a some fresh cilantro here for an even bolder flavor). Sprinkle a little more cheese on top of the veggies, and close your tortilla. Flip once and cook until cheese melts.

Cut it in half or in triangles, and plate it with fresh guacamole, sour cream or salsa.

This recipe feeds 2 perfectly, but you can easily adjust as needed for more/less.

Goodies to also add: jalapenos, corn, pulled chicken/beef/pork, hot sauce, pineapple. Maybe altogether, maybe not.