The next time you're looking for an easy meatless option for a busy weeknight, or a quick snack, give these delicious zucchini quesadillas a try! The addition of black beans makes theses easy quesadillas a complete meal. This easy vegetarian weeknight dinner is sure to be a new go-to meal favorite for the whole family.
Black bean quesadillas have been a favorite of ours for years, pairing it with our garden-fresh zucchini and our favorite salsa just made sense.
We all need a healthy and quick meal from time to time, and this veggie quesadilla recipe fits the bill every time.
For more recipes using garden zucchini try our Vegan Grilled Veggie Salad with Avocado Dressing and our Peach Pecan Zucchini Bread.
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What You're Going to Need!
- Zucchini - Fresh zucchini is abundant in our garden every summer! We love coming up with new recipes every season.
- Black beans- Using canned black beans makes this recipe super easy and perfect for busy weeknights!
- Flour tortillas - We like to use the extra-large burrito sized tortillas.
- Sweet onions - When they are available in the grocery store, work really well in this recipe.
- Cheese - We choose shredded Oaxaca cheese and shredded sharp cheddar cheese mixed together.
- Garlic - Fresh garlic adds such a depth of flavor to your cooking.
- Jalapeno - A little fresh jalapeno goes a long way!
- Cumin - Ground cumin is such a wonderful spice to work with.
- Chili powder- Any dark chili powder will work here.
- Cilantro - Fresh cilantro is definitely one of our favorite ingredients!
- Oil - We used vegetable oil; however, any high temperature oil will do.
- Salt - Kosher salt is always our choice for its purity.
- Black pepper - Fresh ground is always what we choose.
See recipe card for quantities.
Recipe
Easy Black Bean & Garden Zucchini Quesadilla Recipe
Ingredients
Equipment
Method
- Dice and prepare your vegetables keeping them separate. You will be adding them at different times in the cooking process. Make sure to peel and slice the garlic clove.
- In a large nonstick skillet heat oil (2 Tbsps.) over medium high heat.
- Add the diced zucchini and cook until it starts to brown, then lower heat to medium.
- Stir in the diced onions and cook for 30-60 seconds., then add the sliced garlic and diced jalapeno. Stir to combine, lower heat and cook for 3-4 minutes.
- Rinse the black beans under cold water in a strainer. Then add them to the pan, stir to combine the ingredients.
- Place the ground cumin, chili powder, kosher salt, and black pepper into the skillet and stir to coat the ingredients with the seasoning.
- Cook on medium-low heat for 2-3 minutes, add the fresh cilantro, stir to combine then remove the pan from the heat and set it aside.
- In the large skillet heat 1 Tbsp. of oil over medium heat for 30-60- seconds. Place one tortilla in the pan.
- Scoop ½ of the zucchini mixture onto the tortilla. Sprinkle ½ of the cheeses over the zucchini mixture and place the second tortilla over the cheese and zucchini mixture. Use the palm of your hand to push the tortilla down.
- Using a spatula carefully flip the quesadilla and cook the second side until its golden brown on both sides.
- Remove the quesadilla from the pan onto a cutting board. Repeat the process making 1 more whole quesadilla with the remaining zucchini mixture and cheese.
- Cut each quesadilla into 4-6 pieces and garnish them with thin slices of green onions and lime wedges.
Nutrition
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How to Make an Easy Zucchini & Black Bean Quesadilla!
- Heat oil in a large nonstick skillet, then add the diced zucchini.
- Cook the zucchini on medium high heat until it starts to brown.
- Lower to medium-low heat, and add the onions, garlic, and jalapeno. Stir to combine. Cook for 30-60 seconds.
4. Rinse the black beans and add them to the pan.
5. Add the ground cumin, chili powder, kosher salt, and black pepper.
6. Stir in the chopped fresh cilantro, remove from the heat and set the zucchini mixture aside.
7. Heat oil in a large skillet over medium heat. Place 1 flour tortilla into the hot skillet. Put ½ of the zucchini mixture onto the tortilla and sprinkle about ½ of each of the cheeses on top of the zucchini mixture.
8. Put the second tortilla on top of the cheese and zucchini mixture. Using the palm of your hand push the tortilla down.
9. Carefully flip the quesadillas cooking the second side until golden brown! Slide the quesadilla out of the hot pan onto a cutting board and repeat the process with the remaining cheese, tortillas, and zucchini mixture.
10. Cut the quesadillas into 4-6 pieces each and serve them with thin slices of green onions and lime wedges. Enjoy!
Chef Tip
Slicing the garlic is important because the slices are going to be a lot less sharp in flavor and in fact, take on a sweet roasted flavor that adds to the complexity of the black bean and zucchini mixture.
Vegetarian recipes that include beans add dietary fiber and protein to the recipe. And we love the depth of flavor the black beans and cumin add to this easy veggie quesadilla. The fresh flavor of the cilantro is the perfect balance of flavor with the beans and the melty creamy cheese.
We also find that using a fairly large spatula definitely helps when flipping the quesadilla to brown the second side.
Substitutions & Variations
- Cheese - we love the melty stretchy goodness of Oaxaca cheese combined with the depth of flavor of cheddar cheese. But you can use any melting cheese such as Monterey jack cheese or even mozzarella cheese as a substitute.
- Tortillas - we used large flour tortillas for this recipe, but if you need this recipe to be gluten-free you can use corn tortillas instead. In addition, gluten-free flour tortillas should be available at your local grocery store. Both of these would be great options for gluten-free substitutions.
- Vegan - simply replacing the cheese with a vegan cheese and making sure the tortillas you are using are not made with animal fat would make this veggie quesadilla a great vegan recipe.
- Vegetables - we always have an abundance of zucchini in the summer! However, you can add any veggie you love to this delicious quesadilla. Including red bell peppers, spinach, and even red onions.
Storage & Helpful Hints
We would recommend making these crispy and cheesy quesadillas fresh when you are ready to eat them! But you can always make the filling ahead of time and store it in an airtight container in the refrigerator for 4-5 days.
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FAQ
You sure can! Any summer squash would really well in this recipe.
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