Grilled Corn, Courgette, and Black Bean Quesadillas

Ingredients for Grilled Corn, Courgette, and Black Bean Quesadillas

• 2 ears of corn, unshucked

• 1 medium courgette, halved lengthwise

• 2 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 1 bunch spring onions (reserve 1 spring onion for salsa)

• 1 avocado, diced

• 1 spring onion, thinly sliced

• 275ml (150g ) cherry tomatoes, coarsely chopped

• 2 tablespoons coarsely chopped fresh coriander

• 2 tablespoons fresh lime juice

• 1/2 teaspoons kosher salt

• Pinch of cayenne pepper

• 4 (8-inch) flour tortillas

• 190g shredded Monterey Jack cheese

• 1 (425g) can black beans, drained, rinsed

• 2 tablespoons vegetable oil, divided

• Coriander leaves with tender stems (for serving)

• Lime wedges (for serving)

Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.

While corn is grilling, brush cut sides of courgette with 1 tablespoon olive oil, then sprinkle with salt and pepper. Toss spring onions with remaining 1 tablespoon olive oil and a pinch of salt and pepper. Grill courgette and spring onions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop courgette and spring onions, then toss with corn. Season with salt and pepper.

Combine avocado, spring onion, tomatoes, coriander, lime juice, salt, and cayenne in a medium bowl.

Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.

Heat 1 tablespoon vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with coriander leaves and serve with salsa and lime wedges alongside.

Vegetables can be grilled, covered, and chilled for up to 3 days.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.