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Black Bean, Zucchini and Goat Cheese Quesadillas
pico de gallo and guacamole

Active: 35 min Total: 35 min

These crisp quesadillas are packed with summer vegetables and creamy goat cheese - we like them with plenty of guacamole and spicy pico de gallo!

Tags

Ingredients

Servings:
4
Metric
Black Bean, Zucchini and Goat Cheese Quesadillas:
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
  • Zucchini - 4, grated
  • Goat cheese - 5 oz, crumbled
  • Black beans (14 oz / 397 g can) - 1 can, drained and rinsed
  • Cooking oil - 1 Tbsp
  • Chili powder - 1 tsp
  • Cumin - 1/2 tsp
  • Tortillas, burrito-sized, flour or corn - 4
Pico de Gallo:
  • Tomatoes, roma - 6, chopped
  • Shallots - 1, chopped
  • Jalapenos - 1, chopped
  • Cilantro, fresh - 1/4 bunch, chopped
  • Limes - 1/2
Guacamole:
  • Cilantro, fresh - 1/4 bunch, chopped
  • Garlic - 1 clove, chopped
  • Avocados - 2
  • Limes - 1/2

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Corn / Zucchini / Goat cheese - Prep as directed. (Can be done up to 3 days ahead)
  2. Beans - Drain and rinse.
  3. Make filling - Heat a large skillet over medium-high heat. Add cooking oil and when hot, saute zucchini just until tender, ~2 minutes. Add corn, black beans, chili powder and cumin and saute until fragrant and heated through, ~1 minute. Remove pan from heat and gently mash with the back of a fork to break apart beans. Fold in goat cheese. Season with salt and pepper. (Can be done up to 3 days ahead)
  4. Tomatoes / Shallots / Jalapenos / Cilantro (for pico & guac) / Garlic / Prep as directed. Remember to divide cilantro to use in both toppings. (Can be done up to 1 day ahead)
  5. Make pico de gallo - Combine tomatoes, shallots, jalapenos and cilantro together in a bowl. Squeeze in lime juice. Season with salt. (Can be done up to 1 day ahead)
  6. Make guacamole - Mash avocados. Combine with garlic, cilantro and a squeeze of lime. Season with salt.

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Make

  1. Heat a large skillet over medium-high heat. Add one tortilla, spread out filling, and then cover with second tortilla. Cook, flipping once, until both sides are golden brown and crisp and the filling is hot (~4 minutes per side). Continue until all quesadillas are cooked (or use two skillets if making these for a crowd).
  2. Slice quesadillas into wedges and serve with pico de gallo and guacamole on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (133)
Gluten-free (6)
Paleo (14)
Vegetarian (15)

66 reviews

Used one zucchini shredded instead and made sure to drain the liquid after sautéing. Quesadillas cooked within 2 minutes on each side. Great make ahead meal

By: Grace
Posted: May 15, 2019
Diet: Vegetarian
0 Helpful

Very good, and a good way to use up zucchini. Do not use 4.

By: Renae
Posted: Aug 14, 2017
Diet: Vegetarian
0 Helpful

A little bland, could use more seasoning, but otherwise good. And my toddler didn't object to the zucchini since it was shredded!

By: Beth
Posted: Mar 17, 2016
Diet: Vegetarian
0 Helpful

less chilli pepper

By: Zivi
Posted: Mar 08, 2016
Diet: Original
0 Helpful

Might try it again, but draining the zucchini first and adding some more flavor to the filling. It was pretty bland.

By: Horace
Posted: Jan 22, 2016
Diet: Vegetarian
0 Helpful

My preferred method, which I used here, is to puree the black beans and spread as a base layer in order to stick all of the other ingredients together--important if you don't have a layer of gooey cheese. I used the zucchini more sparingly than called for but enough to sneak some veg in there.

By: Laura
Posted: Nov 13, 2015
Diet: Original
0 Helpful