I appreciated how exceptionally quickly these came together. I made them with some whole-wheat high-fiber tortillas and low-fat monterey jack cheese. Yum! We would make this again.
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
Food & Wine, January 1998
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you’ll end up with soggy tortillas. Serve the quesadillas with spicy salsa.
1 small zucchini -- grated and drained on paper towels (about 1 cup)
1 cup defrosted frozen corn -- drained on paper towels
1 small red onion -- chopped
2 jalapeño peppers -- seeds and ribs removed, chopped
1 2/3 cups drained and rinsed canned black beans -- (one 15-ounce can)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon chili powder
3/4 pound Monterey jack -- grated (about 1 quart)
8 large flour tortillas -- (burrito-size)
2 tablespoons cooking oil
1. In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
2. Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
4. All commercially frozen vegetables have already been blanched, so you don’t need to cook them for as long as raw vegetables. In fact, some—such as corn, peas, and spinach—don’t need to be cooked anymore at all. Just defrost and heat.