Grilled Corn, Zucchini, and Black Bean Quesadillas
The corn, zucchini and scallions tossed together combined with the black beans and cheese make a wonderful quesadilla. Topped with the avocado salsa, it becomes a super-satisfying vegetarian dinner.
For the grilled vegetables:
2 ears of corn, unshucked or (1 1/2 cup of frozen corn if broiling)
1 medium zucchini, quartered lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 bunch scallions (reserve 1 scallion for salsa)
For the salsa:
1 avocado, diced
1 scallion, thinly sliced
1/2 pint (1 cup) cherry tomatoes, coarsely chopped
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Pinch of cayenne pepper
For the quesadillas:
4 (8-inch) flour tortillas
1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
1 (15-ounce) can black beans, drained, rinsed
2 tablespoons vegetable oil, divided
Cilantro leaves with tender stems (for serving)
Lime wedges (for serving)
Preparation: Grill or Broil Vegetables
Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
Thaw the corn and toss in some olive oil. Lay corn flat on cooking sheet and broil until kernels start to brown, about 4-6 minutes. Transfer kernels to a large bowl.
While corn is broiling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Broil zucchini and scallions until tender and lightly charred, 6–8 minutes turning after three minutes. The scallions will finish cooking first, be careful not to over char them. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
Make the salsa:
Combine avocado, the remaining scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
Assemble the quesadillas:
Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
Vegetables can be grilled, covered, and chilled for up to 3 days.
Source: Epicurious.com Grilled Corn, Zucchini, and Black Bean Quesadillas