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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the diced zucchini and sauté for 2-3 minutes until slightly softened.

Step 3

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.

Step 4

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.

Step 5

Fold the tortilla in half to cover the filling and create a semicircle. Repeat with the remaining tortillas and fillings.

Step 6

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.

Step 7

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.

Step 8

Transfer the cooked quesadillas to a plate and let them cool for 1-2 minutes before cutting into wedges.

Step 9

Serve warm with your favorite salsa, guacamole, or sour cream on the side.

Nutrition Facts

Serving size	(1102.3g)

Amount per serving	% Daily Value*
Calories	1954.4

Total Fat 114.7g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 192.5mg	0%
Sodium 7926.8mg	0%
Total Carbohydrate 178.5g	0%
Dietary Fiber 25.2g	0%
Total Sugars 36.9g
Protein 73.8g	0%

Vitamin D 1.1IU	0%
Calcium 1591.2mg	0%
Iron 13.1mg	0%
Potassium 1564.7mg	0%

*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.

Source of Calories

Fat: 50.6%

Protein: 14.5%

Carbs: 35.0%