Black Bean And Zucchini Quesadilla Recipes

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

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.

BLACK BEAN AND ZUCCHINI QUESADILLA

Steps:

• Saute zucchini, black beans, olive oil, and cummin for 5 minutes.
• Place mixture on tortillas.
• Sprinkle with cheese.
• Fold in half and cook in pan until cheese melts and tortilla is toasted.
• Top with salsa.

BLACK BEAN, ZUCCHINI, AND MONTEREY JACK QUESADILLAS

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium heat; add in the onions; stir/saute about 5 minutes until they begin to soften but no brown.
• Add in the zucchini and jalapeno; stir/saute 8-10 minutes until the zucchini is soft but still holding its shape.
• Add in the beans, oregano, vinegar, and salt; stir well to combine.
• Take skillet from heat and let cool 5 minutes.
• Add in the ricotta; stir to combine.
• Transfer mixture to a plate; wipe skillet with a paper towel but don't wash it.
• Brush one side of each tortilla with the remaining oil; place tortillas on a work surface with oiled side down.
• Spread Jack cheese evenly over the bottom half of each tortilla, followed by the zucchini mixture.
• Fold the tortillas in half to enclose filling.
• Heat same skillet over med-high heat for 2 minutes.
• Place 2 quesadillas in the skillet, cover, and cook 2 minutes or until undersides are golden and cheese has begun to melt.
• Uncover and turn the quesadillas with a spatula; cook 1-2 minutes or until undersides are golden and cheese has melted completely; repeat with remaining 2 quesadillas.
• To serve, cut the quesadillas in half, drizzle with the creme fraiche, if using, and serve immediately.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS

Steps:

• In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
• Toss gently to distribute the seasonings and then stir in the cheese.
• Heat the oven to 200 degrees F.
• Set the tortillas on a work surface.
• Put about 1/3 cup of the filling on one half of each tortilla.
• Spread the filling to the edge and then fold the tortilla over the filling.
• In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
• Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
• Remove from the pan and keep warm on a baking sheet in the oven.
• Repeat in batches with the remaining oil and quesadillas.
• Cut the quesadillas in wedges and serve.