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Lilly’s Table

 
 
Raspberry Radish Salsa
© Lillys-Table.com Photo of Grilled Quesadillas with Zucchini & Corn
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Quesadillas with Zucchini & Corn

from Grilled Zuc & Corn Quesadillas with Raspberry-Radish Salsa, the Week of July 22, 2012.
View the previous recipe for this meal.

Toss it on your barbeque or a grill pan. The simple filling between the tortillas becomes the base of an almost salad like topping of zucchini, corn and avocados. Mix the ingredients up depending on what veggies you have available.

Ingredients

  • 4 corn tortillas
  • 1 cup black beans, rinse and shake dry
  • ½ tablespoon cumin, ground, divided
  • ¼ teaspoon chili powder, optional
  • ¼ teaspoon salt, to taste
  • 1 lime
  • ½ cup monterey jack , shredded, optional ingredient
  • 1 teaspoon vegetable oil (high heat)
  • 1 zucchini, cut into long quarters and then chunks
  • 1 cup corn, cut off of a cob of corn is ideal
  • 1 tomato, cut into chunks
  • 3 sprigs cilantro, optional for garnish
  • 1 avocado, halved, pit removed and cut into chunks
  • 2 tablespoons sour cream, or plain yogurt, optional

Serving Size: 2 People

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Preparation Instructions

Warm the corn tortillas on each side in a grill pan or barbeque over medium heat. Place half the tortillas in a skillet and scoop on about 1/2 cup of black beans. Sprinkle a pinch each of cumin, chili powder, and salt (if using). Squeeze on a few drizzles of lime. top with the shredded jack cheese if using. Top with the other corn tortilla. Heat on one side for 3-4 minutes. Flip over and reduce the heat to low. Cook until the bottom is golden and the center is cooked through.

Meanwhile, in a skillet over medium heat add in a drizzle of vegetable oil. Toss in the corn & zucchini chunks. Saute until lightly golden and cooked through. Season with a pinch of cumin, chili powder, and salt.

Toss in the tomato chunks and a squeeze of lime at the end.

When the quesadillas are hot, place the veggies on top and finish with the avocado chunks, cilantro and sour cream.