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.
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
A little bland, could use more seasoning, but otherwise good. And my toddler didn't object to the zucchini since it was shredded!
Might try it again, but draining the zucchini first and adding some more flavor to the filling. It was pretty bland.
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.