Recipes & Health Articles Recipes

Zucchini & Black Bean Quesadillas with Chunky Guacamole

Thursday, 1 April 2021 / Topics:

  • Serves 4
  • Difficulty easyPeasy

Ingredients: (Serves 4)

1 Avocado
1 Punnet of cherry tomatoes
2 Spring onions
½ Bunch of coriander
Juice of 1 lime
Pinch of salt
1 Tablespoon olive oil
2 Zucchini, diced
1 Cup frozen corn, defrosted
400g Tin black beans, drained and rinsed
1 Tablespoon smoked paprika
8 Small tortillas
100g Mozzarella, grated
20g Parmesan, grated


1. Halve the avocado, remove the seed and scoop out the flesh. Roughly chop avocado, cherry tomatoes, spring onion and coriander together on a large chopping board. Transfer to a medium bowl. Stir through lime juice and a pinch of salt. Set guacamole aside.

2. Heat oil in a large frying pan over medium heat. Cook zucchini for 3-4 minutes or until golden. Increase heat to high. Add corn and black beans and cook for a further minute. Stir through smoked paprika. Transfer vegetables to a medium bowl. Wipe out the frying pan with paper towel.

3. Return frying pan to medium-high heat. Place a tortilla in the middle of the pan and arrange mozzarella cheese and vegetables over one half. Cook for 1-2 minutes before folding in half using an egg slide. Cook for a further 1-2 minutes on the other side or until cheese has melted and quesadilla is golden brown. Carefully remove from heat and repeat with remaining tortillas, mozzarella and vegetables.

4. Serve quesadillas topped with chunky guacamole and grated parmesan.

  • Energy 534cal
  • Total Fat 30.1g
  • Sat Fat 9.5g
  • Total Carb 38.6g
  • Sugar 9.1g
  • Sodium 542mg
  • Protein 20.7g
  • Fibre 12.3g