These Zucchini and Bean Quesadillas are stuffed with charred zucchini, tender beans, two types of melty cheese and loads of flavor. They’re cooked until golden crisp and served with a fresh and summery peach and corn salsa for an extra burst of delicious flavor!
When it comes to food and cooking, my fav season is mid to late summer. Gardens are bountiful, farmers market tables are piled high with gorgeous produce, and eating food feels a little more fresh. There’s nothing like enjoying a leisure dinner with the summer’s bounty on a warm summer evening. And also…Tis the season for corn and peaches! Am I right?! Two of the most perfect summery fresh flavors (in my opinion). Today’s Zucchini and Bean Quesadillas are a vegetarian dream. They’re stuffed with so much summery goodness, I can barely handle it. I’m not much of a meat quesadilla kind of person but load them up with veggies and cheese and I’m down. They’re so easy, quick and pretty much the best quesadilla I’ve ever made. Or eaten for that matter.
They’re stuffed with two kinds of cheese and zucchini that’s been charred and tossed with tender white beans, chili powder, cumin and smoked paprika. They’re cooked until the tortilla is golden and perfectly crisp on the surface for that insanely satisfying crispy bite. It’s served with a quick homemade peach and corn salsa that balances all the savory with a little fresh sweetness.
How to Make Zucchini & Bean Quesadillas with Peach & Corn Salsa
- Cook the Veggies: First, cook the zucchini and corn in a hot cast iron skillet. You could also cook them on an indoor or outdoor grill over medium high heat. Once cooked, chop the zucchini into bite size pieces and remove the corn from the cob. Set the corn kernels aside for the salsa.
- Make the Filling: Toss the chopped zucchini with the beans (you could also use black beans or cannellini beans) and the spices.
- Make the Salsa: Combine the corn kernels with the diced peaches, red onion, serrano, cilantro, basil, lime juice and pinch of salt. Set aside.
- Combine the cheeses: I used two types of melty cheese in this recipe. But you can use a solo cheese or any combo you prefer. Or try other cheeses like mozzarella or queso oaxaca.
- Assemble the quesadillas: Heat a large cast iron skillet over medium high heat. Place one tortilla in the pan and add a small handful of the cheese and 1/4 of the bean and zucchini mixture to half of the tortilla. Top with another small handful of cheese. Fold the bare half of the tortilla over the top. Repeat with another tortilla in the same pan. You can fit two tortillas in the pan at once. It’s important to work quickly. Otherwise, the tortilla might burn.
- Cook the quesadillas: Cook until the bottoms of the tortillas are golden brown. Using a large spatula, carefully flip the quesadillas and cook until golden brown and cheese is melty.
- Serve: Cut each quesadilla into wedges. Serve with peach and corn salsa and enjoy!
Perfect For A Summer Go-To Meal
Every recipe I create I challenge my husband to find something that could be better. The first try and he couldn’t find a thing! So I dare you to make these and find something not to like about them. I can’t tell you how much amazing flavor these quesadillas have. They’re so freakin good and so ideal for a fresh summer go-to meal!
If you make these Zucchini Quesadillas with Peach and Corn Salsa make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Zucchini & Bean Quesadillas with Peach & Corn Salsa
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: About 4 Servings 1x
- Category: Main, Appetizer
- Method: Stove-Top
- Cuisine: American, Mexican
Description
These Zucchini and Bean Quesadillas are stuffed with charred zucchini, tender beans, two types of melty cheese and loads of flavor. They’re cooked until golden crisp and served with a fresh and summery peach and corn salsa for an extra burst of delicious flavor!
Ingredients
2 large zucchini, sliced lengthwise
2 ears corn
2 tsp. EVOO
1 can great northern beans, drained and rinsed
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
4 oz. monterey jack cheese, shredded
4 oz. cheddar cheese, shredded
4 large whole grain tortillas
Peach & Corn Salsa Ingredients:
Grilled corn from above
2 peaches, diced
1/2 red onion, diced (about 3/4 cup)
1 serrano, diced
1/4 c. chopped cilantro
1/4 c. chopped basil
1 lime, juiced
Pinch of salt
Instructions
- Preheat large cast iron skillet to medium-high heat. Brush the zucchini slices and ears of corn with EVOO. Cook the zucchini for 3 to 5 minutes per side or until tender and char marks appear. Set aside. Grill corn for 6 to 9 minutes, turning often, until charred. Once cooked and cool enough to handle, chop the zucchini into bite size pieces and remove the corn kernels from the cob.
- To make the salsa, toss the grilled corn with all the remaining salsa ingredients.
- Toss the chopped zucchini with the great northern beans, chili powder, cumin, and smoked paprika. Set aside.
- Combine the monterey jack cheese and cheddar cheese. Set aside.
- Place one large tortilla in the cast iron pan over medium heat. Working quickly, on half of the tortilla sprinkle a small handful of the cheese mixture and 1/4 of the bean and zucchini mixture. Top with another small handful of cheese. Fold the top half over. Repeat with a second tortilla (You can fit two tortillas in the pan at one time).
- Cook until the bottom is golden brown, about 2 minutes. Carefully flip the quesadillas with a large spatula and cook another 2 minutes until golden brown and cheese is melty.
- Repeat the process with the remaining tortillas. Cut each quesadilla into 2 or 3 wedges. Serve with peach and corn salsa and enjoy!
Keywords: quesadillas, monterey cheese, cheddar cheese, vegetarian quesadillas, vegetarian, zucchini, beans, peaches, corn, peach and corn salsa, salsa, mexican, summer recipe, tortillas
You Might Also Like
Chili Chicken, Corn & Zucchini Stuffed Peppers