Zucchini Quesadillas

These vegetarian zucchini quesadillas are a great way to use up some extra zucchini you may have lying around. Delicious and packed with flavour, they're a perfect summer dinner.

Prep:
10
mins
Cook:
40
mins
TOtal:
50
mins
servings:
4

Ingredients

  • 1 tsp avocado oil
  • 1 zucchini (large, sliced)
  • 1 yellow onion (small, chopped)
  • 1 serrano pepper (seeds removed, chopped)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans (cooked, rinsed/drained)
  • 1/2 tsp taco seasoning
  • salt and pepper
  • 6 oz Monterey Jack cheese, shredded
  • 12 small tortillas (about 6-7" in diameter)
  • Greek yogurt (for serving)
  • chopped cilantro (for serving)

Instructions

  1. Heat a large skillet over medium. Drizzle in the oil and once hot, add the zucchini. Cook until softened and cooked through, about eight to ten minutes. Season with salt and pepper.
  2. To the skillet with the zucchini, add the onion, pepper and corn. Cook until softened slightly, about three minutes.
  3. Add the black beans, taco seasoning and season with salt and pepper. Toss everything together and set the mixture aside.
  4. Lay a tortilla on a flat surface and scatter some cheese on one side.
  5. Place a spoonful of the zucchini mixture on top of the cheese and sprinkle a bit more cheese on top. Fold the other half over, pressing down gently.
  6. Repeat with remaining tortillas.
  7. Heat a nonstick skillet over medium heat and drizzle with a small amount of avocado oil, or lightly spray the tortillas with avocado oil spray.
  8. Carefully place a quesadilla in the nonstick skillet and cook for about three to four minutes per side, until lightly browned and crispy on the outside. Adjust the heat as needed to prevent the quesadillas from browning too quickly.
  9. Serve with yogurt and cilantro. Enjoy!