Vegan Zucchini, Corn, Black Bean Quesadillas: Our Recipe

Zucchini, corn, and black bean quesadillas take all the best tastes of summer and combine them into one cheesy parcel. 

Easy to put together and perfect for lunch or dinner, this is a family-friendly meal everyone will love. And, of course, we’ve veganized this classic so you can enjoy it if you’re on a plant-based diet.

Learn how to make zucchini, corn, and black bean quesadillas with this recipe guide.

Why You Should Make Zucchini, Corn, Black Bean Quesadillas

When it comes to summer, there are few foods more abundant than zucchini and corn. They can be found fresh at food markets, piled in the fruit and veg section of your local store, and all over the menu of your favorite restaurant.

And what better way to celebrate this produce than by finding new ways to cook with it? Zucchini, corn, and black bean quesadillas take the best summer ingredients and transform them into a slice of Mexican food heaven. 

You should make zucchini, corn, and black bean quesadillas because they are:

• A taste of summer. These quesadillas celebrate the best the season has to offer.
• Adaptable. You can easily play around with the flavors and fillings to suit your needs.
• The perfect addition to Mexican feasts. Want something new to go with your tacos and fajitas? Try quesadillas!

Ingredients For Zucchini, Corn, Black Bean Quesadillas

For the zucchini, corn, and black bean quesadillas you will need:

• 2 Teaspoons Olive Oil.
• 1 Zucchini. Finely diced.
• 1 Cup Corn. You can use freshly shucked corn or frozen corn, whatever is easiest for you. If you’re using frozen corn, make sure it’s been thoroughly defrosted and drained before you start cooking.
• 1 Small Red Onion. Finely diced. You can substitute an equivalent amount of green onion if you prefer.
• 1 Small Jalapeno Pepper. Remove the seeds and ribs and finely dice.
• ½ Teaspoon Kosher Salt.
• ¼ Teaspoon Freshly Ground Black Pepper.
• 1 Teaspoon Chili Powder. If you like heat, you can double or triple the amount of chili powder you’re adding. Start small and slowly build the heat, so you don’t overwhelm the other flavors. On the other hand, if you want a milder dish, half the amount of chili powder, or skip it altogether.
• ¼ Cup Fresh Cilantro. Finely chopped.
• 2 Tablespoons Lime Juice. 1 medium-sized lime should yield roughly 2 tablespoons of juice. If you have smaller limes, you may need to juice 2.
• 1 ⅔ Cup Black Beans. This is equal to roughly 1 15oz can of black beans, rinsed and drained. You can prepare your own beans if you prefer.
• 8 Large Flour Tortillas. Flour tortillas are easier to work with when making quesadillas as they bend well and don’t go as crunchy when heated. However, you can substitute corn tortillas.
• 2 Cups Shredded Vegan Cheese. You can use any vegan cheese that melts well.

Once you’ve made your quesadillas, you can add some toppings and dips:

• Sliced avocado.
• Guacamole.
• Vegan Sour Cream.
• Salsa.

How To Make Zucchini, Corn, Black Bean Quesadillas

If you’re ready to make these tasty quesadillas, here’s how:

1. Heat the olive oil in a large skillet over medium-high flame. When the oil is hot, add the diced zucchini, corn, jalapeno pepper, onion, garlic powder, and chili powder. Season with salt and pepper. Cook for 6 to 8 minutes, or until the vegetables are starting to soften and turn golden. Stir occasionally to prevent anything from catching.
2. Add the black beans, the fresh chopped cilantro, and the lime juice to the skillet. Cook for 1 to 2 minutes, or until the beans are warm. Remove the mixture from the pan and transfer to a bowl.
3. Wipe out the skillet and place it back over medium-high heat. Place 1 tortilla flat in the skillet. Sprinkle the entire tortilla with ⅛ of the cheese. Top with ¼ of the bean and vegetable mixture. Sprinkle on another ⅛ of the cheese. Place another tortilla on top.
4. Press the top tortilla with a spatula, pressing the ingredients together. Cook for 3 to 5 minutes, flipping halfway through. The tortillas should be golden brown and the cheese melted.
5. Remove the quesadilla from the pan and repeat the process with the remaining ingredients. Cut each quesadilla into 4 pieces and serve with your choice of toppings.

Serving Suggestions

Quesadilla should be served hot from the skillet, with the vegan cheese holding everything together. 

Cut each quesadilla into quarters so it’s easier to eat with your hands. You can top your quesadillas with vegan sour cream, guacamole, or salsa!

Quesadillas should be eaten immediately after cooking. After they’ve cooled down, they just don’t taste so good anymore! However, this zucchini, corn, and black bean quesadilla recipe makes some good leftovers — just be prepared for a different texture.

If you’re keeping quesadillas in the fridge, make sure to wrap them up tightly in foil or a plastic bag. Air will dry the tortillas out, and you want them to stay as fresh as possible.

You can also freeze quesadillas. Lie the quesadilla flat on a baking sheet and place it in the freezer. Once the quesadilla has frozen completely (this should take only about 2 to 3 hours) remove it from the tray and transfer it to an airtight freezer bag.

When you want to eat the quesadilla, defrost it thoroughly in the fridge. The best way to reheat a quesadilla is in an oven at a low temperature. This can help it to keep its crunch and not turn soggy.

Tips And Tricks

Quesadillas are super easy to make and perfect for lunch or dinner, but follow our tips for the best results:

• Get everything prepared before you start the cooking process. Chop all the veg, shred all the vegan cheese, and lay out your tortillas. This will allow you to move quickly once the cooking is underway.
• The main benefit of preparation comes when you start to arrange your quesadillas. You want to be able to reach over and grab a handful of vegan cheese immediately — now is not the time to start shredding!
• Flour tortillas are more flexible than corn tortillas and have a milder flavor. If you’ve never made quesadillas before, we recommend using flour tortillas. They tend to be easier to work with.
• Use the spatula to press all the way to the edges of the tortilla as you cook your quesadilla. This will help the cheese seal the entire thing together, so you can eat it with less mess!
• If you’re using frozen corn, it probably won’t need to cook for long. You can add the kernels to the pan with the beans.
• Put the oven on at a low heat when you start cooking. Transfer each finished quesadilla to an oven-safe plate or baking sheet and place it in the oven while you prepare the rest. This prevents the first quesadilla from becoming cool!
• Make yourself a quick and easy topping by combining 1 avocado with the juice of half a lime and a pinch of salt. Mash them together until you have a relatively smooth consistency, and you’re done!
• The cooking method for quesadillas stays roughly the same regardless of the filling you use! Why not refresh your taco Tuesday with a quesadilla Friday? It might not sound quite so catchy, but it’s just as delicious. Experiment with different fillings and toppings for a fun Mexican feast!

Substitutions And Variations

Quesadillas are so simple to make that there’s plenty of room to play around and experiment. Why not try these variations?

• Add a meaty and umami touch to your quesadillas with diced mushrooms. Cook the mushrooms with the zucchini, onion, and spices.
• Other tasty vegetable additions include spinach, bell peppers, peas, tomatoes, or kale!
• If you like some crunch to your quesadilla, substitute the flour tortillas for corn tortillas. Corn tortillas have a bolder flavor and they tend to become crispy when cooked.
• Bring a smoky flavor to your quesadillas by grilling zucchini slices and corn cobs. Add the grilled vegetables to the skillet at the same time as the beans and warm through.

Final Thoughts

Next time you find yourself wondering what to do with a freshly picked zucchini or an enticing corn cob, make these quesadillas!

Zucchini, corn, and black bean quesadillas are packed full of your favorite summer flavors and are so easy to make.

We hope you’ll give this fantastic recipe a go! Let us know what you think.