Zucchini Corn Black Bean and Jack Cheese Quesadillas
Elevate your weeknight dinner game with these vibrant and easy-to-make Zucchini Corn Black Bean and Jack Cheese Quesadillas! Packed with fresh zucchini, sweet corn, and protein-rich black beans, this vegetarian recipe is seasoned with aromatic cumin and smoky paprika for a flavorful punch. The creamy Monterey Jack cheese perfectly melts into the filling, while crisp golden tortillas add a satisfying crunch. Ready in just 25 minutes, these quesadillas are a quick and wholesome option for busy evenings. Serve them hot with a side of salsa, guacamole, or sour cream for a crowd-pleasing meal that’s perfect for the whole family. Ideal for Meatless Mondays or as a kid-friendly snack, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 small, diced Zucchini
- 1 cup (fresh, frozen, or canned) Corn kernels
- 1 cup (drained and rinsed if canned) Black beans
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1.5 cups (shredded) Monterey Jack cheese
- 2 tablespoons (chopped) Fresh cilantro
- 4 medium (flour or corn as preferred) Tortillas
- 2 tablespoons Olive oil
- 0.5 tablespoon (optional for crisping the tortillas) Butter
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced zucchini and sauté for 2-3 minutes until slightly softened.
Stir in the corn, black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally. Remove the skillet from heat and mix in the chopped cilantro.
Place one tortilla on a clean surface. Spread an even layer of the zucchini, corn, and black bean mixture over half the tortilla. Sprinkle about 1/4 cup of shredded Monterey Jack cheese on top of the vegetable mixture.
Fold the tortilla in half to cover the filling and create a semicircle. Repeat with the remaining tortillas and fillings.
Heat a clean large skillet or griddle over medium heat and add a small amount of olive oil or butter to lightly coat the surface.
Place the folded quesadillas in the skillet, cooking 2-3 minutes per side or until golden brown and the cheese has melted. Avoid overcrowding the pan and cook in batches if necessary.
Transfer the cooked quesadillas to a plate and let them cool for 1-2 minutes before cutting into wedges.
Serve warm with your favorite salsa, guacamole, or sour cream on the side.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 7927 mg | 345% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 36.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1591 mg | 122% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
