Dinner

Grilled Courgette, Bean & Cheese Quesadilla Recipe

ByEthan Lark November 30, 2025November 30, 2025

Introduction

This grilled courgette, bean, and cheese quesadilla is a delicious and satisfying dish perfect for a quick lunch or dinner. Packed with flavorful ingredients and melted cheddar, it’s a great way to enjoy a vegetarian meal with a smoky, spicy twist.

The image shows a white square plate on a white marbled surface with three grilled quesadilla pieces. Each piece has a slightly browned and striped tortilla exterior with visible grill marks. Inside the quesadilla, there are layers of green zucchini slices, melted cheese, and golden brown beans, giving a mixed yellow-green-brown color look. Some pieces are stacked lightly on top of each other, with zucchini slices peeking out. A woman's hand and a silver knife are partially visible on the top right side near the plate. Photo taken with an iphone --ar 4:5 --v 7

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 of the olive oil in a frying pan and cook the chopped onion for about 5 minutes until soft. Stir in the garlic and ground cumin, cooking over low heat for another minute.
Step 2: Add the tomato purée, pinto beans, and a few tablespoons of water to the pan. Heat through, then mash the mixture with the back of a fork and season to taste.
Step 3: Toss the courgette slices in the remaining olive oil and season lightly. Grill them in a hot griddle pan for 2 minutes on each side until tender and marked, then set aside.
Step 4: In a bowl, combine the grated cheddar, chopped green chilli, and coriander.
Step 5: Spread the bean purée over half of each tortilla. Layer the grilled courgette slices on top, then sprinkle with the cheese mixture.
Step 6: Fold the tortillas over to cover the filling, pressing gently to seal the quesadillas.
Step 7: Cook the quesadillas in batches on the hot griddle pan for 1-2 minutes on each side, until the cheese starts to melt and the tortillas turn crisp and golden.
Step 8: Cut into wedges and serve immediately.

Tips & Variations

For extra smoky flavor, sprinkle a little smoked paprika into the bean mixture before spreading.
Swap cheddar for a milder cheese like mozzarella or a spicy cheese like pepper jack to vary the taste.
Add avocado slices or a dollop of sour cream when serving for added creaminess.
If you prefer, use corn tortillas instead of flour for a gluten-free option.

Storage

Store any leftover quesadillas wrapped in foil or in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet or griddle pan over medium heat until warmed through and crisp again. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

The image shows four grilled quesadilla pieces placed on a white square plate over a white marbled surface. Each quesadilla piece is made of a lightly charred tortilla with visible brown grill marks. The quesadilla layers reveal a filling of green zucchini slices, melted cheese with a slightly golden texture, and some light brown beans or nuts scattered inside. The quesadilla pieces are cut into triangular shapes and arranged casually on the plate. A metal spatula is partially visible at the top right corner of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bean mixture ahead of time?

Yes, the bean purée can be prepared a day in advance and refrigerated. Bring it to room temperature before assembling the quesadillas for best results.