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?
How To Make Zucchini and Corn Vegetarian Quesadillas
They’re also willing to accommodate your fridge, so feel free to adjust the fixings based on what’s available.
Here’s what I’m starting with:
1 can corn
1 zucchini
1 jalapeno
1/4 onion
15-20 sprigs cilantro
And of course, some beans and cheese inside the quesadilla.
I’m using these Pot Beans, but the bean choice isn’t crucial for this recipe so feel free to use what you have available.
I usually start by chopping up the jalapeno and onion and cooking it in some oil over medium heat.
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.
When using canned corn I usually add it in at the end, but if using fresh corn you can add it in with the zucchini to give it a bit longer to cook.
Once the corn is up to temp you can remove this mixture from the heat and set aside.
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:
And then add a healthy layer of the zucchini corn mixture along with plenty of freshly chopped cilantro. Easiest Way to Chop Cilantro.
Note: this recipe will make 2 loaded quesadillas, using 4 burrito-sized flour tortillas. For smaller meals, you can use just a single flour tortilla by adding the fixings to only half of the tortilla and folding onto itself.
Already looking good eh?!
You can add an optional final layer of cheese at this point if you want.
Top with another flour tortilla and cook in a dry skillet over medium heat until light brown spots are forming on the tortilla.
Slide it onto a plate, chop it into quarters, and serve it up!
Quesadillas are always best served right off the skillet so I usually make them to order.
Of course, serving these with homemade Salsa takes them to another level so I try to do that when possible.
I had some leftover Tomatillo Chipotle Salsa in the fridge so I served them with that.
But in the past I’ve had these quesadillas with Roasted Tomato and Tomatillo Salsa and that was a good match as well.
But for express meals you really don’t need much beyond the quesadilla itself. I’ve had plenty of rushed meals where I just drizzle them with hot sauce and they are still wildly satisfying.
Warm crispy flour tortillas loaded with fresh, vibrant ingredients and a gooey layer of beans and cheese. Epic 🙂
I hope this post inspires you to try out a quick meal like this at home!
These Zucchini and Corn Vegetarian Quesadillas are a great option to have in your weeknight meal arsenal. Let me know if you have any questions about them.
Buen Provecho.
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Zucchini and Corn Vegetarian Quesadillas
Ingredients
- 1 zucchini
- 1 can corn (or 2 cups fresh corn)
- 1 cup refried beans (or whole cooked beans)
- 2 cups shredded cheese (I used Jack)
- 15-20 sprigs cilantro
- 1 jalapeno
- 1/4 onion
- 4 flour tortillas (burrito-sized)
- olive oil
- salt
Instructions
- Start by giving everything a good chop into smaller, bite-sized pieces: the zucchini, 1/4 onion, the jalapeno, and 15-20 sprigs cilantro. Be sure to give the zucchini, jalapeno and cilantro a good rinse. Note: using the whole jalapeno will make your quesadillas spicy! Consider using only 1/2 jalapeno or less if you want a milder batch.
- Saute the onion and jalapeno in a glug of oil over medium heat. Once the onion has softened add the chopped zucchini along with a generous pinch of salt. Cook for a few minutes and then add the corn. Once the corn is up to temp you can remove from heat and set this mixture aside in a bowl. Note: I used canned corn so I added it in at the end, but if using fresh corn you can add it in with the zucchini so it has time to cook.
- In a dry skillet over medium heat add a single burrito-sized flour tortilla. Add a thin layer of refried beans (or whole beans), plenty of shredded cheese, a healthy layer of the zucchini-corn mixture, and a small handful of freshly chopped cilantro. You can optionally add another layer of cheese. Top with another flour tortilla and cook each side until light brown spots are forming on the tortilla.
- Note: for smaller meals you can just use a single flour tortilla. Add ingredients to only half of the tortilla and fold onto itself, crisping up each side until light brown spots are forming. This option works well for smaller skillets too.
- Slide the quesadilla out of the skillet with a spatula and cut into quarters. Serve immediately with your choice of Salsa or hot sauce. I served it with this Tomatillo Chipotle Salsa, and think this Roasted Tomato and Tomatillo Salsa is a good option too.
- Store leftover zucchini-corn mixture in the fridge where it will keep for a few days.
Notes
Want to see the latest recipe? It’s this awesome Arroz con Pollo.
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Debbie Olguín
This Recipe looks easy & very tasty! Can’t wait to try it! Thank You for Sharing!
Patrick
Thanks Debbie!