Best Grilled Courgette Bean Cheese Quesadilla Recipes

BEAN & CHEESE QUESADILLAS

Bean & Cheese Quesadillas image

My son doesn't eat meat, so I created this recipe as a way for me to cook one meal for the family instead of two. It's so easy, my toddler grandson helps me make it! -Tina McMullen, Salina, Kansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 can (16 ounces) refried beans
1/2 cup canned petite diced tomatoes
2 green onions, chopped
12 flour tortillas (8 inches)
2 cups shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

In a small bowl, mix beans, tomatoes and green onions. Spread half the tortillas with bean mixture. Sprinkle with cheese; top with remaining tortillas., Heat a griddle over medium heat. Place tortillas on griddle in batches. Cook until golden brown and cheese is melted, 2-3 minutes on each side. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 544 calories, Fat 21g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1028mg sodium, Carbohydrate 67g carbohydrate (1g sugars, Fiber 6g fiber), Protein 21g protein.

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

Grilled Corn, Zucchini, and Black Bean Quesadillas image

Provided by Ian Knauer

Categories Bean Tomato Vegetarian Kid-Friendly High Fiber Dinner Lunch Avocado Spring Summer Grill/Barbecue Healthy Low Cholesterol Cilantro Tortillas Monterey Jack Small Plates

Yield Serves 4

Number Of Ingredients 21

Ingredients

For the grilled vegetables:
2 ears of corn, unshucked
1 medium zucchini, halved lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 bunch scallions (reserve 1 scallion for salsa)
For the salsa:
1 avocado, diced
1 scallion, thinly sliced
1/2 pint (1 cup) cherry tomatoes, coarsely chopped
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Pinch of cayenne pepper
For the quesadillas:
4 (8-inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 (15-ounce) can black beans, drained, rinsed
2 tablespoons vegetable oil, divided
Cilantro leaves with tender stems (for serving)
Lime wedges (for serving)

Steps:

Grill the vegetables:
Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
Make the salsa:
Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
Assemble the quesadillas:
Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
Do Ahead
Vegetables can be grilled, covered, and chilled for up to 3 days.