Zucchini, Corn and Black Bean Quesadillas with Avocado Dipping Sauce
Ingredients
- 2 zucchini quartered lengthwise and sliced
- 2 ears of corn kernels sliced off the cob
- ½ onion chopped
- 2 avocados skinned and pitted
- 1 juice of a lime + extra lime for garnish
- 1 package soft corn or wheat tortillas
- 1 cup shredded Mexican cheese blend sub a similar style vegan cheese if vegan
- parsley for garnish
- 1 tablespoon olive oil
- coarse salt
- pepper
Instructions
- Heat oil a medium sized pan over medium heat.
- Add onions and a pinch of salt and saute until softened and slightly caramelized about 5 minutes.
- Add in zucchini and corn and another pinch of salt and pepper.
- Saute another 6-8 minutes until softened but still slightly firm then stir in the black beans and set aside.
- While the vegetables are cooking, make the avocado dipping sauce by combining the avocado, pinch of salt, pepper and lime juice in a food processor.
- Process until very smooth and set aside in a small bowl.
- Heat a large nonstick skillet on medium heat.
- Add a tortilla to the pan and allow to warm 30 seconds.
- Sprinkle on some of the cheese and a few spoonfuls of the vegetable mixture.
- Top with another soft tortilla and press the quesadilla down with a spatula.
- Using the spatula to help guide you, turn over the quesadilla carefully to warm on the opposite side (as you would a grilled cheese sandwich).
- Repeat until desired amount of quesadillas are made.
- Slice the quesadilla in half (or quarters) and serve with dipping sauce and extra lime if desired.
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