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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Corn and Black Bean Quesadillas with Roast Zucchini Salsa

[heart_this] · Sep 15, 2012 · 9 Comments

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

Cheesy quesadillas stuffed with sweet caramelized corn, black beans and roasted zucchini salsa served with a roasted poblano crema for dipping.

When you make the corn and black bean tacos with roast zucchini salsa be sure to make a double batch as the leftovers are great in other dishes like these quesadillas. You really cannot go wrong taking the sweet caramelized corn along with the creamy black bean and the fresh and tasty zucchini salsa with a nice spicy heat and wrapping them all in a toasted golden brown tortilla along with plenty of melted cheese! Once the corn and black beans and zucchini salsa are made these quesadillas only take a few minutes to make which is good because you will want to make them all the time! What a great way to enjoy some of the last of summers produce!

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa
Just look at all of that ooey gooey melted cheese!

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

Cheesy quesadillas stuffed with sweet caramelized corn, black beans and roasted zucchini salsa served with a roasted poblano crema for dipping.

ingredients
  • 1 (10 inch) tortilla
  • 1/2 cup cheese such and cheddar and/or jack, shredded
  • 1/2 cup caramelized corn and black beans, warm
  • 2 tablespoons roasted zucchini salsa
  • roasted poblano crema to taste
directions
  1. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the caramelized corn and black beans, roasted zucchini salsa and the remaining cheese.
  2. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
  3. Serve the quesadillas with more roasted zucchini salsa and roasted poblano crema for dipping.
Similar Recipes:
Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
Corn and Black Bean Huevos Rancheros with Roast Zucchini Salsa
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
Corn and Zucchini Quesadillas
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
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Chipotle Roasted Pumpkin, Mushroom and Kale Quesadillas with Chipotle Pumpkin Crema and Kale Salsa
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6 Ingredients, Appetizer, Food, Low-carb, Main Course, Mexican, Quesadilla, Recipe, Vegetarian

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Reader Interactions

Comments

  1. The Duo Dishes says

    September 16, 2012 at 8:11 am

    The salsa is one to try! The last of the zucchini will go to good use.

    Reply
  2. vera ferraz says

    September 16, 2012 at 8:33 am

    What a great idea! Thanks for the tip 🙂

    Reply
  3. Rev says

    September 16, 2012 at 9:40 am

    Hey Kevin, absolutely mouth watering! really! and the pics look tremendous 🙂

    http://www.relishdelish.blogspot.com

    Reply
  4. bellini says

    September 16, 2012 at 11:50 am

    I love the idea of the roasted zucchini salsa.

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    September 17, 2012 at 12:22 am

    This sounds awesome! Love the flavour combo 🙂

    Reply
  6. Minnie(@thelady8home) says

    September 17, 2012 at 8:41 am

    Yummy!!!!! The very look is telling how tasty this would be. 😀

    Reply
  7. tearinguphouses says

    September 17, 2012 at 1:23 pm

    pinning this… looks delish!

    i've been making a lot of guac in our new vitamix and this will go perfectly.

    Reply
  8. Mark says

    September 18, 2012 at 1:21 pm

    Your photography looks as good as the food! You even have the cilantro garnish to polish it off. Kodos sir.

    Reply
  9. K says

    September 9, 2020 at 5:22 pm

    These recipes would be really great if you didn’t need to go to five different pages to complete them.

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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