Dinner

Grilled Courgette, Bean & Cheese Quesadilla Recipe

ByHailey Reed November 30, 2025November 30, 2025

Introduction

This grilled courgette, bean, and cheese quesadilla is a delicious and satisfying vegetarian meal that combines smoky vegetables with melty cheddar and spicy heat. Perfect for a quick lunch or dinner, it’s packed with flavor and easy to prepare.

The image shows four pieces of grilled quesadillas on a white square plate, placed on a white marbled surface. Each quesadilla is cut into triangular shapes, with a slightly charred, golden-brown tortilla on the outside, displaying clear grill marks. Inside, the layers include green zucchini slices, melted cheese, and some small brown beans or nuts, creating a mix of green, creamy white, and light brown textures. A woman's hand holding a knife is visible at the top right corner, about to cut or serve the quesadillas. 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 the olive oil in a pan and fry the chopped onion for about 5 minutes until soft. Add the garlic and ground cumin, cooking over low heat for 1 more minute.
Step 2: Stir in the tomato purée, pinto beans, and a few tablespoons of water. Heat through, then mash the mixture with the back of a fork and season to taste.
Step 3: Toss the courgette slices with the remaining olive oil and some seasoning. Cook on a hot griddle pan for 2 minutes each side until tender and grill marked. 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 courgette slices on top, then scatter with the cheese mixture.
Step 6: Fold the tortillas over to cover the filling and press gently to hold together. Cook in batches on the hot griddle pan for 1-2 minutes each side until the cheese melts and the tortillas are crisp.
Step 7: Cut into wedges and serve warm.

Tips & Variations

For extra heat, add a pinch of smoked paprika or a few drops of hot sauce to the bean mixture.
Swap pinto beans for black beans or kidney beans for a different flavor.
Use whole wheat or corn tortillas for a gluten-free or healthier option.
Add sliced avocado or a dollop of sour cream when serving for extra creaminess.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat until warmed through and crisp, or use a microwave if pressed for time, though the tortilla won’t be as crisp.