Best 2 Zucchini Corn Black Bean And Jack Cheese Quesadillas Recipes

Welcome to the world of flavors, where we present to you the ultimate guide to creating delectable zucchini corn black bean and jack cheese quesadillas. Embark on a culinary journey where we explore the perfect balance of textures and flavors, resulting in a mouthwatering masterpiece. Get ready to tantalize your taste buds as we uncover the secrets to making this irresistible dish, featuring golden zucchini, sweet corn, hearty black beans, and gooey jack cheese, all nestled between crispy tortillas. Let's dive into the world of quesadillas and create a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas image

One of those email recipes I haven't tried yet, but it sounds so good with a margarita on a summer afternoon that I thought I would share it. Hope you enjoy!

Provided by TishT

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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 lb monterey jack cheese, grated
8 large flour tortillas (burrito-size)
2 tablespoons cooking oil

Steps:

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 Tbs 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.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS RECIPE - (4.6/5)

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas Recipe - (4.6/5) image

Provided by á-9182

Number Of Ingredients 11

Ingredients

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 jalapeño peppers, 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, grated (about 1 quart)
8 large (burrito-size) flour tortillas
2 tablespoons cooking oil

Steps:

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese. 2. Heat the oven to 200°. 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. 3. 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.

Tips:

For even crispier quesadillas, brush the outsides with a thin layer of oil before cooking.
Feel free to use any type of cheese that you like in your quesadillas. Some good options include cheddar, mozzarella, and pepper jack.
If you don't have any black beans, you can substitute pinto beans or kidney beans.
You can also add other vegetables to your quesadillas, such as bell peppers, onions, or mushrooms.
Serve your quesadillas with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Zucchini corn black bean and Jack cheese quesadillas are a quick and easy meal that is perfect for a busy weeknight. They are also a great way to use up leftover zucchini and corn. The quesadillas are crispy on the outside and gooey on the inside, and they are filled with flavorful ingredients. Serve them with your favorite toppings and enjoy!