I make quick meals like these Zucchini and Corn Vegetarian Quesadillas all the time! They are fast, super satisfying, and easy on the wallet. Does it get any better than that?
Here's what I'm starting with: 1 can corn (or 2 cups fresh) 1 zucchini 1 jalapeno 1/4 onion 15-20 sprigs cilantro And of course, some beans and cheese inside the quesadilla :)
Start by finely chopping the jalapeno and onion, cooking it in a glug of oil over medium heat. Note that using the whole jalapeno will make your quesadillas spicy! Feel free to use 1/2 of the jalapeno for a milder version.
Once the onion has softened you can add the chopped zucchini along with a generous pinch of salt. Cook for a few minutes and then add the corn, bringing it up to temp. Note: if using fresh corn just add it in with the zucchini so it has a chance to cook
To build the quesadillas, start by pre-heating a dry skillet over medium heat. Add a flour tortilla and give it a layer of beans and cheese. I used refried beans but you can use whole beans too.
Add a healthy layer of the zucchini corn mixture along with plenty of freshly chopped cilantro. You can optionally add another layer of cheese on top.
Top with another flour tortilla and cook in a dry skillet over medium heat until light brown spots are forming on the tortilla. I find it easiest to use a plate on top to flip the quesadilla.
Chop it into quarters and serve it up! Whenever possible I love to dip quesadillas in a homemade Salsa. For this batch I had some Tomatillo Chipotle Salsa in the fridge so I used that.
But for express meals you really don't need much beyond the quesadilla itself. Fresh, vibrant ingredients in a warm, cheesy, crispy flour tortilla. Sold!
I hope this post inspires you to try out a quick meal like this at home! They're a great option to have in your weeknight meal arsenal. Let me know if you have any questions about them. Click the 'Get the recipe!' button below to see the full instructions.