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!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
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 |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 391 mg | 8% | |
*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.
