Black Bean, Corn & Zucchini Quesadillas

Photography, © Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large skillet, heat oil over medium-high heat. Add zucchini, corn, chili, garlic and onion powders, and jalapeño pepper, if using. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender-crisp and golden, 6 to 8 minutes. Stir in beans, cilantro and lime juice. Transfer mixture to bowl and wipe skillet.

Place 1 tortilla in hot skillet. Sprinkle with 1/3 to 1/2 cup of the shredded cheese. Top with one quarter of vege­table mixture and 1/3 to 1/2 cup of remaining shredded cheese. Cover with 1 tortilla and press down with spatula. Cook on medium-high heat, flipping halfway through cooking time, until quesadilla is golden brown and cheese is melted, 3 to 5 minutes. Repeat with remaining tortillas, cheese and vegetable mixture. Cut quesadillas into quarters. Serve with lime wedges, if using, and salsa, if desired.

Nutritional facts PER SERVING

  • Iron 5.6 mg
  • Fibre 7 g
  • Sodium 1,475 mg
  • Sugars 10 g
  • Protein 38 g
  • Calories 890
  • Total fat 45 g
  • Cholesterol 100 mg
  • Saturated fat 22 g
  • Total carbohydrate 83 g
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Vegetarian Recipes

Black Bean, Corn & Zucchini Quesadillas