Description
This Grilled Courgette, Bean & Cheese Quesadilla is a delightful vegetarian dish combining soft pinto bean purée, tender grilled courgettes, and a flavorful mix of cheddar, green chili, and fresh coriander. Cooked on a hot griddle pan, the quesadillas are crispy on the outside and gooey inside, perfect for a comforting lunch or dinner.
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 and Seasonings
- 4 tsp olive oil
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 400g can pinto beans, drained and rinsed
- Salt and pepper, to season
Dairy and Bread
- 175g cheddar, grated
- 8 flour tortillas
Instructions
- Prepare the bean purée: Heat half of the olive oil in a pan over medium heat. Add the chopped onion and fry for about 5 minutes until soft. Stir in the garlic and ground cumin and cook for 1 more minute over low heat. Add the tomato purée, pinto beans, and a few tablespoons of water. Heat through, then mash the mixture gently with the back of a fork. Season with salt and pepper to taste.
- Grill the courgettes: Toss the courgette slices in the remaining olive oil and season with salt and pepper. Place them on a hot griddle pan and cook for 2 minutes on each side until tender with grill marks. Remove from the pan and set aside.
- Mix cheese filling: In a bowl, combine the grated cheddar, chopped green chilli, and chopped coriander.
- Assemble the quesadillas: Lay out half of the flour tortillas. Spread a generous layer of the bean purée over each. Arrange the grilled courgette slices on top, then sprinkle the cheese mixture over them. Cover each with the remaining tortillas, pressing them together gently.
- Cook the quesadillas: Place the assembled quesadillas in batches on the hot griddle pan. Cook for 1 to 2 minutes on each side, carefully flipping with a spatula, until the cheese starts to melt and the tortillas turn crispy and golden-brown.
- Serve: Cut the quesadillas into wedges and serve hot, perfect for a flavorful vegetarian meal or snack.
Notes
- For extra heat, add more green chilli or a pinch of chili flakes.
- Use gluten-free tortillas if you require a gluten-free recipe.
- You can substitute cheddar with a vegan cheese alternative to make this recipe vegan-friendly.
- If you prefer softer quesadillas, cover them loosely with foil right after cooking to steam slightly before serving.
- This dish pairs well with a fresh salad or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: quesadilla, grilled courgette, vegetarian quesadilla, pinto beans, cheddar cheese, Mexican-inspired recipe, vegetarian main dish
