Grilled courgette, bean & cheese quesadilla

Grilled courgette, bean & cheese quesadilla

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(9 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal509
  • fat20g
  • saturates10g
  • carbs56g
  • sugars5g
  • fibre8g
  • protein23g
  • salt1.9g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic clove, finely chopped
  • 2 tsp ground cumin
  • 1 tbsp tomato purée
  • 400g can pinto bean, drained and rinsed
  • 3 courgette, sliced on the diagonal



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 175g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 green chilli, finely chopped
  • large handful coriander, roughly chopped
  • 8 flour tortilla



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…


  1. Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.

  2. Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.

  3. Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

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Comments (7)

HollyMak's picture

Loved this recipe. I swapped the beans for kidney beans, the coriander for parsley and the cumin for fajita mix as that's what i had in. Left out the chilli as shared it with my toddler. Had with shopska salad. Will be making it again

elliebrown's picture

A really great recipe: Cheap ingredients, simple to cook, but filling and flavourful. I served mine with salad and had them for dinner, very tasty, will make again.

brownieone's picture

Absolutely delicious and so easy, a firm favourite in this house.Everyone who tastes them wants the recipe.

HelenaZK's picture

I added the juice of a lime for acidity, and because it goes so well with chilli and coriander. Yum.

laurenp00's picture

delicious! really simple great flavours. I didnt have cumin so i used some old el taco fajita spice mix on the onions and courgettes.. bit of a cheat i know! also used refried beans rather than pinto. so easy and quick will certainly be making it again and would even be good for veggie dinner party

alice-x-x's picture

Delicious recipe for using up courgettes. We didn't change the recipe much apart from using slightly less oil. Will become a firm favourite!

piecesof8music's picture

Followed the recipe exactly and these were extremely tasty!! Although I would allow a bit longer for the courgette slices to get tender than the recipe suggests. Will definitely be making this again.

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