Black Bean, Zucchini and Goat Cheese Quesadillas
pico de gallo and guacamole
Ingredients
- 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, corn - 4
- Tomatoes, roma - 6, chopped
- Shallots - 1, chopped
- Jalapenos - 1, chopped
- Cilantro, fresh - 1/4 bunch, chopped
- Limes - 1/2
- Cilantro, fresh - 1/4 bunch, chopped
- Garlic - 1 clove, chopped
- Avocados - 2
- Limes - 1/2
Nutrition Facts
Prep
- Corn / Zucchini / Goat cheese - Prep as directed. (Can be done up to 3 days ahead)
- Beans - Drain and rinse.
- 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)
- 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)
- 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)
- Make guacamole - Mash avocados. Combine with garlic, cilantro and a squeeze of lime. Season with salt.
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Make
- 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).
- Slice quesadillas into wedges and serve with pico de gallo and guacamole on the side!
Nutrition Facts
Reviews
Ratings
Most Helpful
I think this was pretty delicious! Yes, it's a bit sloppy as a filling and will not melt and hold together the same way, but I did one folded tortilla rather than one on top and one below, and that prevented a lot of the slide. I love anything with goat cheese in it so this was right up my alley. Would be good with some bell peppers, too.
1 Helpful66 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
0 HelpfulA little bland, could use more seasoning, but otherwise good. And my toddler didn't object to the zucchini since it was shredded!
0 HelpfulMight try it again, but draining the zucchini first and adding some more flavor to the filling. It was pretty bland.
0 HelpfulMy 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.
0 Helpful