GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

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Grilled Corn, Zucchini, and Black Bean Quesadillas image

Provided by Ian Knauer

Categories     Bean     Tomato     Vegetarian     Kid-Friendly     High Fiber     Dinner     Lunch     Avocado     Spring     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Cilantro     Tortillas     Monterey Jack     Small Plates

Yield Serves 4

Number Of Ingredients 21

For the grilled vegetables:
2 ears of corn, unshucked
1 medium zucchini, halved lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 bunch scallions (reserve 1 scallion for salsa)
For the salsa:
1 avocado, diced
1 scallion, thinly sliced
1/2 pint (1 cup) cherry tomatoes, coarsely chopped
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Pinch of cayenne pepper
For the quesadillas:
4 (8-inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 (15-ounce) can black beans, drained, rinsed
2 tablespoons vegetable oil, divided
Cilantro leaves with tender stems (for serving)
Lime wedges (for serving)

Steps:

  • Grill the vegetables:
  • Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
  • While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
  • Make the salsa:
  • Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
  • Assemble the quesadillas:
  • Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
  • Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
  • Do Ahead
  • Vegetables can be grilled, covered, and chilled for up to 3 days.

Ahmed Hamdia
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Overall, I thought these quesadillas were just okay. They weren't bad, but they weren't anything special either.


Tracie Owens
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I had trouble getting the quesadillas to stay together. The filling kept falling out.


Md Alamin Hassan
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These quesadillas were a bit bland for my taste. I think I would have liked them more if I had added some salsa or guacamole.


Theresa Knoll
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I wasn't sure how I would like the combination of grilled corn and zucchini in a quesadilla, but I was pleasantly surprised. These quesadillas were delicious!


grace pelroy
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These quesadillas are a delicious and healthy way to enjoy grilled corn and zucchini. I love that they're also easy to make.


Mir Mallah
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I've made these quesadillas several times now, and they're always a hit. They're a great way to get my kids to eat their vegetables.


Kevin Vergara
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Yum! These quesadillas were so good. The grilled corn and zucchini were perfect.


Donid Tsoodol
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These quesadillas were a great way to use up some leftover corn and zucchini. They were quick and easy to make, and they were delicious!


Mr.joy mondol
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I'm not a big fan of zucchini, but I loved these quesadillas! The grilled zucchini had a nice smoky flavor that I really enjoyed.


Racheal Ray
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These quesadillas were easy to make and turned out great! I used fresh corn and zucchini from my garden, and the flavors were amazing.


Marie Johnson
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I made these quesadillas for a party and they were a huge success! Everyone loved them. I especially liked the combination of grilled corn and zucchini.


Awais Gujjar
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These quesadillas were a hit with my family! The grilled corn and zucchini added a delicious smoky flavor, and the black beans and cheese made them filling and satisfying. I will definitely be making these again.


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