5.0 from 9 votes
Zucchini and Corn Vegetarian Quesadillas
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?
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 412 kcal
Course:
Main Course
Cuisine:
Vegetarian
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.