Zucchini, Black Bean and Corn Quesadilla
4 servings
30 minutes
Zucchini, black bean, and corn quesadilla is a delightful dish of Mexican cuisine that combines the freshness of vegetables with the spicy notes of cheese and spices. Historically, quesadillas appeared in Mexico in the 16th century and became an integral part of national gastronomy. In this version, tender slices of zucchini, sweet corn kernels, and rich black beans create a harmony of flavors enhanced by the aroma of cilantro and jalapeño pepper. The warm tortilla with a crispy crust holds melted Monterey Jack cheese, giving the dish an appetizing texture. Quesadilla is perfect for a hearty breakfast or a light dinner when paired with guacamole or sour cream. This easy-to-make recipe brings a piece of sunny Mexico in every bite!
1
In a large bowl, mix corn kernels, grated zucchini, cilantro, finely chopped and seeded jalapeño pepper, beans, salt, and pepper. Mix well and add grated cheese.
- Fresh corn kernels: 200 g
- Courgette: 1 piece
- Chopped cilantro (coriander leaf): 50 g
- Jalapeno pepper: 1 piece
- Canned black beans: 300 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Monterey Jack cheese: 400 g
2
Preheat the oven to 200 degrees.
3
Place 1 flatbread on the work surface and add 0.3 cup of filling to one half. Cover with the other half and press lightly. Repeat the same with the remaining flatbreads.
- Tortillas: 8 pieces
4
Heat a skillet over medium heat and add a quarter of vegetable oil. Place 2 flatbreads and fry for about 2 minutes on each side until the cheese melts. Transfer to a baking sheet and place in a slightly warmed oven to keep warm. Fry the remaining flatbreads in the remaining oil. Transfer to a plate and cut into segments.
- Vegetable oil: 2 tablespoons