- prep: 45 min
- cook: 55 min
- total: 1 hr 40 min
Summary
Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.
Ingredients
- 2 ears of corn, unshucked
- 1 medium zucchini, halved lengthwise
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 bunch scallions (reserve 1 scallion for salsa)
- 1 avocado, diced
- 1 scallion, thinly sliced
- 1/2 pint (1 cup) cherry tomatoes, coarsely chopped
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- 4 (8-inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 (15-ounce) can black beans, drained, rinsed
- 2 tablespoons vegetable oil, divided
- Cilantro leaves with tender stems (for serving)
- Lime wedges (for serving)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 989 % Daily Value *
- Total Fat: 47 g 72.93%
- Saturated Fat: 16 g 79.99%
- Trans Fat: 0 g %
- Cholesterol: 38 mg 12.57%
- Sodium: 1760 mg 73.34%
- Calcium: 704 mg 70.43%
- Potassium: 1157 mg 33.05%
- Magnesium: 0 mg 0%
- Iron: 12 mg 65.35%
- Zinc: 0 mg 0%
- Total Carbohydrate: 121 g %
- Dietary Fiber: 17 g 67.58%
- Sugar: 8 g
- Protein: 29 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 31.36%
- Vitamin C 36.53%
- Vitamin D 2.33%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch6
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total4 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq