Grilled Bean and Veggie Cheese Quesadillas

Recipe by Deanna Segrave-Daly, RD, LDN



Prep Time

15 min

Cook time

45 min


  • 1 tablespoon canola oil

  • 1 cup diced zucchini

  • 1 small red onion, diced

  • 1 can (15 oz.) pinto beans, drained

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1/2 cup diced grape or cherry tomatoes

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/4 teaspoon black pepper

  • 8 10-inch whole wheat tortillas

  • 4 cups shredded colby jack cheese


1. Heat oil in large skillet over medium. Add zucchini and onions; sauté 5 minutes. Transfer to large mixing bowl. Add beans, corn, tomatoes, chili powder, cumin, and pepper. Mix well.

2. Spray flat grill pan with cooking spray and heat on medium-high. Place tortilla on grill. Add 1/4 cup cheese to half. Spread 1/2 cup of vegetable mix on cheese, top with 1/4 cup cheese. Fold tortilla in half and cook 2 minutes. Carefully flip with spatula and cook another 2 minutes, until cheese is melted. Repeat with remaining tortillas.