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

Name: Black Bean, Zucchini and Goat Cheese Quesadillas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g); 4 Zucchini, grated; 5 oz Goat cheese, crumbled; 1 can Black beans (14 oz / 397 g can), drained and rinsed; 1 Tbsp Cooking oil; 1 tsp Chili powder; 1/2 tsp Cumin; 4 Tortillas, burrito-sized, corn; 6 Tomatoes, roma, chopped; 1 Shallots, chopped; 1 Jalapenos, chopped; 1/4 bunch Cilantro, fresh, chopped; 1/2 Limes; 1/4 bunch Cilantro, fresh, chopped; 1 clove Garlic, chopped; 2 Avocados; 1/2 Limes

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Black Bean, Zucchini and Goat Cheese Quesadillas

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

Ingredients

Metric

Servings:

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, 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

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!

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