Who doesn’t go crazy over a crispy tortilla stuffed with gooey cheese and lots of other goodness? Say hello to this tasty alternative to ordinary cheese quesadillas because you are in for a treat!

These Corn and Zucchini Quesadillas are perfect for Meatless Mondays – or any other day of the week.  They’re kid-friendly, gut-friendly, and also can double as a party appetizer.

The sweet corn and zucchini squash flavors complement each other, and black beans add more protein and heartiness. You can use leftover corn on the cob or even frozen corn if you wish. The seasoning blend adds deep, southwestern flavor and yes—what is a quesadilla without a zest of spice from jalapeño peppers?

Then, finish it off with pickled onions, your favorite quesadilla toppings and ¡disfruten!

Why We Love These Ingredients

Corn is wonderfully gut friendly thanks to its high amounts of insoluble fiber. Insoluble fiber increases stool bulk, helping push waste through your system. Corn is also a great source of lutein and zeaxanthin, antioxidants that protect your vision and help prevent age-related vision problems like cataracts and macular degeneration.

Zucchini is fiber rich, naturally hydrating, and helps stabilize blood sugar, preventing levels from spiking after meals. Like corn, zukes are high in lutein, zeaxanthin, and beta-carotene. These compounds support your vision, skin, and heart health.

Jalapeños are spicy thanks to their active ingredient, capsaicin. You may know that capsaicin is a popular topical pain reliever but, it has a load of other health benefits, too. 

Capsaicin can help boost your metabolism, increasing fat burn and reducing your appetite. It’s especially powerful at slowing the growth of foodborne bacteria – protecting you from food poisoning. What’s more, capsaicin also prevents other types of infections, such as strep throat, bacterial tooth decay and even chlamydia.

Pro Tips to Get You Started

This is another one of those meals where you can let your creativity shine. If you don’t care for black beans, leave them out. You can swap the zucchini for yellow summer squash. 

Tangy pickled onions make an excellent sweet and savory topper for your quesadillas, but they’re also great on sandwiches, grilled fish or meat, avocado toast and more. See the recipe below. The longer you let the onions submerge into the brine, the stronger the flavor.

Don’t forget to wear disposable gloves when cutting the jalapenos; the oils can burn skin. And wash your cutting board with soap and water afterwards.

Let’s get cooking!

Corn and Zucchini Quesadillas

TOTAL TIME: 

Prep: 40 min.

Cook: 10 min.

6 servings

Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas

• 1 (15.5 ounce) can black beans, drained and rinsed
• 2 medium ears sweet corn, husked [about 1 cup] or use 1 cup frozen corn
• 2 medium zucchinis, halved lengthwise then cut into half-moons about ¼” thick
• 1/2 sweet Vidalia onion, cut into 1/4-inch slices
• 1 to 2 jalapeño peppers [to taste], seeded and sliced
• 1 TBSP minced fresh basil
• 1-1/2 tsp minced fresh oregano
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 6 flour or corn tortillas (8 inches), warmed
• 1 cup shredded Monterey Jack, Pepper Jack, or Mexican mix cheese
• 1 TBSP oil
• Pickled red onions [for garnish]

Directions

1. If using fresh corn, cook the corn ahead of time in a grill pan with a drizzle of oil. Cover and cook over medium heat for 10 minutes; turn and cook for 10 minutes on the other side.  If using frozen corn, simply add to the bowl with the black beans – no need to thaw [see step 3].
   
   
2. Add a drizzle of oil to a large pan. Sauté the zucchini and onion, then after 3 minutes add the jalapeño. Cook until soft—about 5-6 minutes total then put in a large bowl.
   
   
3. Let the corn cool, then remove corn from the cobs.
   
   
4. Place the corn in the bowl along with the vegetables and black beans. Stir in the basil, oregano, garlic, salt, and cumin until everything is evenly combined and coated in seasoning.
   
   
5. Make the quesadillas: Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling.
   
   
6. In a large cast-iron skillet or griddle, Drizzle a small amount of butter or oil. Cook quesadillas over medium heat until heated through, 1-2 minutes on each side.
   
   
7. Cut into wedges and top with the pickled onion, salsa, sour cream, guacamole, and cilantro.    

Recipe source:

https://www.tasteofhome.com/recipes/corn-n-squash-quesadillas/

Easy pickled red onion:

• 1 Vidalia onion, sliced thin
• 2 TBSP white wine vinegar or apple cider vinegar
• 1 tsp sugar
• Pinch of salt

1. In a small microwave-safe bowl, combine sliced onion, vinegar, 1⁄2 tsp sugar and a pinch of salt.
2. Cover tightly with plastic wrap; microwave until onion is bright pink, 1 minute.
3. Place the onions with the brine in a jar to marinate.  Refrigerate and enjoy as a condiment to your favorite dishes

Recipe source: Hello Fresh