Zucchini and Corn Vegetarian Quesadillas

Name: Zucchini and Corn Vegetarian Quesadillas
Prep time: 10 min
Cook time: 10 min
Yield: 4 serving
Ingredients: 1 zucchini; 1 can corn (or 2 cups fresh corn); 1 cup refried beans (or whole cooked beans); 2 cups shredded cheese (I used Jack); 15-20 prigs cilantro; 1 Jalapeño; 1/4 onion; 4 flour tortillas (burrito-sized); olive oil; salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
412 kcal
Course
Main Course
Cuisine
Vegetarian

Zucchini and Corn Vegetarian Quesadillas

Ximena Brandt

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I make quick meals like these Zucchini and Corn Vegetarian Quesadillas all the time! They are fast, super satisfying, and easy on the wallet. Does it get any better than that?

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Ingredients

Servings

1 zucchini
1 can corn (or 2 cups fresh corn)
1 cup refried beans (or whole cooked beans)
2 cups shredded cheese (I used Jack)
15-20 prigs cilantro
1 Jalapeño
1/4 onion
4 flour tortillas (burrito-sized)
olive oil
salt

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Instructions

Start by giving everything a good chop into smaller, bite-sized pieces: the zucchini, 1/4 onion, the jalapeno, and 15-20 sprigs cilantro. Be sure to give the zucchini, jalapeno and cilantro a good rinse. Note: using the whole jalapeno will make your quesadillas spicy! Consider using only 1/2 jalapeno or less if you want a milder batch.
Saute the onion and jalapeno in a glug of oil over medium heat. Once the onion has softened add the chopped zucchini along with a generous pinch of salt. Cook for a few minutes and then add the corn. Once the corn is up to temp you can remove from heat and set this mixture aside in a bowl. Note: I used canned corn so I added it in at the end, but if using fresh corn you can add it in with the zucchini so it has time to cook.
In a dry skillet over medium heat add a single burrito-sized flour tortilla. Add a thin layer of refried beans (or whole beans), plenty of shredded cheese, a healthy layer of the zucchini-corn mixture, and a small handful of freshly chopped cilantro. You can optionally add another layer of cheese. Top with another flour tortilla and cook each side until light brown spots are forming on the tortilla.
Note: for smaller meals you can just use a single flour tortilla. Add ingredients to only half of the tortilla and fold onto itself, crisping up each side until light brown spots are forming. This option works well for smaller skillets too.
Slide the quesadilla out of the skillet with a spatula and cut into quarters. Serve immediately with your choice of Salsa or hot sauce. I served it with this Tomatillo Chipotle Salsa, and think this Roasted Tomato and Tomatillo Salsa is a good option too.
Store leftover zucchini-corn mixture in the fridge where it will keep for a few days.

Notes

Flipping the quesadilla can be tricky! I usually hold a plate above the quesadilla, then turn over the skillet and plate at the same time so that the quesadilla lands on the plate -- then just slide the quesadilla back into the skillet to cook the other side.

Nutrition Information

Show Details

Calories 412kcal (21%) Carbohydrates 47g (16%) Protein 22g (44%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 44mg (15%) Sodium 926mg (39%) Potassium 494mg (14%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 1396IU (28%) Vitamin C 21mg (23%) Calcium 365mg (37%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 412 kcal

% Daily Value*

Calories	412kcal	21%
Carbohydrates	47g	16%
Protein	22g	44%
Fat	17g	26%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Cholesterol	44mg	15%
Sodium	926mg	39%
Potassium	494mg	11%
Fiber	7g	28%
Sugar	10g	20%
Vitamin A	1396IU	28%
Vitamin C	21mg	23%
Calcium	365mg	37%
Iron	3mg	17%