Zucchini, Corn and Black Bean Quesadillas with Avocado Dipping Sauce

These quesadillas may seriously be the best thing I've eaten all summer!

There's certainly no shortage of zucchini and corn here in NJ.  Gardens and farmers markets are exploding with them.  I love cooking with seasonal ingredients like these because there is something so special about the flavor.  You taste the freshness in every bite.  This recipe will go down as one of my all time favorites!

Onions, zucchini and the fresh corn kernels (taken right off the cob) are sautéed until sweet and caramelized. Black beans are added in the last minute to absorb some flavor and heat.  It all comes together in a slightly cheesy and warm tortilla.

Now, can we talk about this avocado dipping sauce?  Whhhaaattt????  Avocado and lime juice are blended together in the food processor until smooth.  So easy and simple not to mention slightly addicting.

So get cooking (and don't forget to grab a cold drink or better yet... your favorite margarita and some corn chips) and enjoy the spectacular taste of summer!

Zucchini, Corn and Black Bean Quesadillas with Avocado Dipping Sauce

Donna Castellano MS, RDN

5 from 1 vote

Pinterest Twitter Facebook Email

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 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.

I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.

Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!