Summertime is abundant with fresh produce. All of the markets are brimming with corn, tomatoes, squash, peppers, and cucumbers, just to name a few local items around here.
So naturally I tend to get a little crazy at the farmers market and come home with grocery bags full of summer veggies, but then what to do with it? Grilled veggies, salads, sauteed for a side dish. All great options, but sometimes that can get boring quickly through out the week.
So I tried just sauting some with a little taco seasoning and using them as a filler for a cheesy quesadilla and it became this easy weekday meal for us! Summer Vegetables Quesadilla! I mean honestly, you can make this with whatever veggies you happen to have on hand. But it is really a great way to do something a little different with your vegetables.
Just saute your veggies in a little olive oil and add your taco seasoning, adjust the seasoning amount according your preference. Its really a matter of how much seasoning you enjoy!
I like to take the canned refried beans you find at the store and doctor it up a bit, I guess you can call it re-frying the refried beans! I loosen the canned beans by heating it up in a little oil. Then add some minced jalapenos to the oil, as long as everyone can handle that amount of heat! (I usually have to skip this step myself because my toddler can't handle that heat yet!) Add some more taco seasoning to really amp up the flavor!
Once you have all of your filler ingredients prepped, assemble your quesadillas! I spread the creamy, seasoned refried beans on one tortilla. Next, pile on the veggies!! For me, the veggies are the star of this dish, so really fill up your quesadilla! Last, I add a heaping amount of grated cheese. After all, as the cheese melts, it will become the glue that holds your quesadilla together! Get it on the skillet or griddle and let the tortillas brown and crisp on both sides. You want to be able to cut through the crispy tortillas and see all of the layers: creamy beans, melty cheese, and layers of veggies!!
Serve with sour cream, hot sauce and a Poblano Cream Sauce, it pairs really well with these quesadillas too!
Summer Vegetables Quesadilla
- 1 zucchini sliced
- 1 onion thinly sliced
- 1 bell pepper thinly sliced
- ½ cup corn kernels frozen or canned or grilled
- 1 garlic clove minced
- ½ teaspoon cumin seeds
- 3 teaspoon taco seasoning divided
- 1 lime for juice, optional
- 2 teaspoon olive oil divided
- 16 oz refried beans
- 2 cups grated cheese Mexican blend
- 8 corn or flour tortillas I used corn and flour blend tortillas
- Salt and pepper to taste
Taco Seasoned Veggies
- Add 1 teaspoon of olive oil to a saute pan on medium high heat. Once the oil heats up, add the cumin seeds.
- After about 30 seconds, the cumin seeds will start to brown. Add the onion, pepper and zucchini before the cumin seeds burn. Season the veggies with a pinch of salt and pepper.
- After about 2 minutes, once the onions and peppers have softened a bit, add 2 teaspoons of the taco seasoning and minced garlic. Cook for another 1 minute.
- Add the corn kernels, cook for about 1 minute. Remove from heat, squeeze some lime juice over the veggies (if using), and set aside.
Spicy Refried Beans
- Add 1 teaspoon of olive oil to a sauce pan on medium high heat. Once the oil heats up, add the refried beans and stir. For additional heat, I recommend adding minced jalapenos and minced garlic to the oil as it heats up, then adding the beans to this spiced up oil.
- Add the remaining teaspoon of taco seasoning to the beans. Once the bean mixture is smooth, remove from heat and set aside.
Assemble the Quesadillas
- In a large skillet, heat tortillas on both sides to soften. Remove from heat and set aside to assemble.
- Place one tortilla on a clean work area. Spread about a heaping tablespoon of spicy bean mixture on one side, leaving just a little room on the edges so you can gently press the quesadilla while cooking.
- Next top with the seasoned veggies, covering as much of the bean mixture as you like!
- Top with grated cheese and place another tortilla on top, press down gently.
- Spray your skillet with some cooking spray and gently transfer the quesadilla into the same skillet you were using to heat the tortillas. Cook the quesadilla on both sides, gently pressing both as it cooks. Carefully flip so both sides are evenly browned. Quesadilla is done when both sides are crispy, browned and the cheese has melted inside. Optional: add butter to the skillet before cooking the quesadilla. I do not usually do this because the tortillas still get nice and browned without.
- Cut into wedges and serve with sour cream, hot sauce and a poblano cream sauce!