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Zucchini, Corn, Black Bean and Jack Cheese Quesadillas

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'd end up with soggy tortillas. Serve the quesadillas with spicy salsa.
For the Filling:
1 small zucchini, grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn, drained on paper towels
1 small red onion, chopped
2 jalapeno chiles, seeds and ribs removed, chopped
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon chili powder
3/4 pound monterey jack cheese, grated (about 1 quart)
For the Quesadillas:
8 large (burrito-size) flour tortillas
2 tablespoons cooking oil
Zucchini, Corn, Black Bean and Jack Cheese Quesadillas Recipe at
In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.

All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some- such as corn, peas, and spinach- don't need to be cooked anymore at all. Just defrost and heat.

Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 816
Fat. Total: 41g
Fiber: 7g
Carbohydrates, Total: 79g
Sodium: 1300mg
% Cal. from Fat: 45%
Cholesterol: 76mg
Protein: 34g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Cordula Reviewed: 06/07/2009
Amazing, but made a few changes.
Very Yummy! I'm always looking for zucchini recipes and this was a little different and easy to make. I sometimes make changes based on what I have. What I did: I used a different cheese (I had a cheddar/mozzarella blend), a wet jalapeno spice blend that's pre-made, and I used less of the cheese (and probably more zucchini). I don't think it needed so much cheese, so the real way I think would be a bit much, but it was one of the best things I've tasted in a long time. Great recipe!! Thanks!
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