Description

This grilled courgette, bean, and cheese quesadilla is a delicious and satisfying vegetarian dish perfect for a quick lunch or dinner. It combines tender grilled courgettes with a flavorful bean purée, melted cheddar, and fresh chilli and coriander, all sandwiched between crisped flour tortillas for a delightful mix of textures and flavors.

Ingredients

Scale

Vegetables and Herbs

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

Pantry Items

4 tsp olive oil
2 tsp ground cumin
1 tbsp tomato purée
400g can pinto beans, drained and rinsed
8 flour tortillas

Dairy

175g cheddar, grated

Instructions

Prepare the onion base: Heat half of the olive oil in a pan over medium heat. Fry the finely chopped onion for about 5 minutes or until soft and translucent.
Add garlic and cumin: Stir in the garlic and ground cumin, cooking over low heat for an additional minute to release their flavors.
Cook the bean purée: Add the tomato purée, drained pinto beans, and a few tablespoons of water to the pan. Heat through and then mash the mixture with the back of a fork. Season to taste and set aside.
Grill the courgettes: Toss the courgette slices in the remaining olive oil and season lightly. Place them on a hot griddle pan and cook for about 2 minutes on each side until tender and grill marked. Remove and set aside.
Combine cheese mixture: In a bowl, mix together the grated cheddar, chopped green chilli, and roughly chopped coriander.
Assemble quesadillas: Spread the bean purée evenly over half of each flour tortilla. Layer the grilled courgette slices over the bean purée, then sprinkle the cheese mixture on top. Fold the tortillas over to cover the filling, pressing gently to seal.
Cook the quesadillas: Heat the griddle pan again and cook the assembled quesadillas in batches. Cook for 1–2 minutes on each side, carefully flipping until the cheese starts to melt and the tortillas are crisp and golden brown.
Serve: Remove the quesadillas from the pan, cut into wedges, and serve immediately while warm and gooey.

Notes

Ensure the griddle pan is preheated properly to get good grill marks on the courgettes and a crispy quesadilla surface.
You can substitute cheddar with other melting cheeses like Monterey Jack or mozzarella for different flavor profiles.
If you prefer extra heat, increase the quantity of green chilli or add a sprinkle of chili powder to the bean mixture.
To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
For a vegan version, replace cheddar with a vegan cheese and use oil instead of butter if added.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Grilling
Cuisine: Mexican-inspired

Keywords: quesadilla, grilled courgette, pinto beans, vegetarian, cheese, Mexican, quick meal, lunch recipe