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
Scale
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
