Grilled Courgette, Bean & Cheese Quesadilla Recipe
Introduction
This grilled courgette, bean, and cheese quesadilla is a flavorful and satisfying meal perfect for any time of day. Packed with hearty pinto beans, fresh courgettes, and melted cheddar, it offers a delightful combination of textures and spices. It’s easy to make and sure to please the whole family.
Ingredients
- 1 onion, finely chopped
- 4 tsp olive oil
- 4 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 400g can pinto beans, drained and rinsed
- 3 courgettes, sliced on the diagonal
- 175g cheddar, grated
- 1 green chilli, finely chopped
- Large handful coriander, roughly chopped
- 8 flour tortillas
Instructions
- Step 1: Heat half the olive oil in a frying pan and cook the onion for about 5 minutes until soft. Add the garlic and ground cumin, cooking over a low heat for another minute.
- Step 2: Stir in the tomato purée, pinto beans, and a few tablespoons of water. Heat through, then mash the mixture lightly with the back of a fork and season to taste.
- Step 3: Toss the courgette slices with the remaining olive oil and some seasoning. Cook them on a hot griddle pan for 2 minutes each side, or until tender with grill marks. Set aside.
- Step 4: In a bowl, combine the grated cheddar, chopped green chilli, and coriander.
- Step 5: Spread the bean purée evenly over half of the tortillas. Top with a layer of grilled courgette slices, then sprinkle the cheese mixture over. Cover with the remaining tortillas, pressing gently to seal.
- Step 6: Heat the griddle pan and cook the quesadillas in batches for 1-2 minutes each side, turning carefully, until the cheese melts and the tortillas are crispy.
- Step 7: Cut the quesadillas into wedges and serve warm.
Tips & Variations
- For extra flavor, add a squeeze of fresh lime juice to the bean purée before assembling.
- Try swapping cheddar for Monterey Jack or mozzarella for a creamier texture.
- Add finely chopped bell peppers or corn to the filling for more color and sweetness.
- If you prefer less heat, omit the green chilli or reduce the quantity.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a dry frying pan over medium heat until warmed through and crispy again, or microwave briefly but expect softer tortillas.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned black beans instead of pinto beans?
Yes, black beans work well as a substitute and provide a slightly different but delicious flavor.
How can I make this quesadilla vegan?
Use a plant-based cheese alternative and replace the cheddar with vegan cheese. Also, check that your tortillas do not contain dairy.
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Grilled Courgette, Bean & Cheese Quesadilla Recipe
- Total Time: 30 minutes
- Yield: 8 quesadilla wedges (from 8 whole tortillas) 1x
- Diet: Vegetarian
Description
This grilled courgette, bean, and cheese quesadilla is a flavorful and satisfying vegetarian dish featuring soft pinto beans, tender grilled courgettes, and melted cheddar cheese, all nestled between crisped flour tortillas. Perfect for a quick lunch or casual dinner, it combines smoky cumin-spiced beans with fresh green chilli and coriander for a delightful taste experience.
Ingredients
Vegetables & Aromatics
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 courgettes, sliced on the diagonal
- 1 green chilli, finely chopped
- Large handful coriander, roughly chopped
Beans & Spices
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 400g can pinto beans, drained and rinsed
Dairy & Oils
- 175g cheddar, grated
- 4 tsp olive oil
Other
- 8 flour tortillas
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté onion and spices: Heat half the olive oil in a pan over medium heat. Add the finely chopped onion and fry for about 5 minutes until soft and translucent. Stir in the garlic and ground cumin, cooking on a low heat for 1 more minute to release the aromas.
- Prepare bean purée: Add the tomato purée, drained pinto beans, and a few tablespoons of water to the pan. Heat through gently, then mash the beans with the back of a fork to create a chunky purée. Season with salt and pepper to taste.
- Grill courgettes: Toss the courgette slices in the remaining olive oil and season lightly. Heat a griddle pan until very hot, then place the courgettes on it. Cook for about 2 minutes on each side until tender and grill-marked. Remove from heat and set aside.
- Mix cheese filling: In a bowl, combine the grated cheddar, chopped green chilli, and coriander, mixing well to distribute the ingredients evenly.
- Assemble quesadillas: Lay out the flour tortillas. Spread a generous layer of bean purée over half of each tortilla. Top the bean layer with grilled courgette slices, then scatter the cheese mixture evenly over the courgettes. Fold the tortilla over to cover the fillings, pressing gently to seal.
- Cook quesadillas: Heat the griddle pan again. Cook the filled tortillas in batches, about 1-2 minutes on each side, carefully turning so the cheese melts and the tortillas become crisp and golden brown.
- Serve: Remove the cooked quesadillas from the pan, cut into wedges, and serve immediately while warm and cheesy.
Notes
- You can use other types of beans such as black beans or kidney beans if preferred.
- If you like it spicier, add extra green chilli or a pinch of chili flakes to the cheese mixture.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- Ensure the griddle pan is hot enough before cooking to achieve good grill marks and crispy tortillas.
- Serve with salsa, sour cream, or guacamole for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: quesadilla, grilled courgette, bean quesadilla, vegetarian quesadilla, Mexican vegetarian, grilled vegetables, cheese quesadilla, pinto beans, easy dinner
