Grilled Corn, Zucchini, and Black Bean Quesadillas

Name: Grilled Corn, Zucchini, and Black Bean Quesadillas
Prep time: 45 min
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)

Grilled Corn, Zucchini, and Black Bean Quesadillas was pinched from <a href="http://www.epicurious.com/recipes/food/views/grilled-corn-zucchini-and-black-bean-quesadillas-56389624" target="_blank">www.epicurious.com.</a>

"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

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2 ears of corn, unshucked

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1 medium zucchini, halved lengthwise

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2 tablespoons olive oil, divided

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Kosher salt and freshly ground black pepper

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1 bunch scallions (reserve 1 scallion for salsa)

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1 avocado, diced

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1 scallion, thinly sliced

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1/2 pint (1 cup) cherry tomatoes, coarsely chopped

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2 tablespoons coarsely chopped fresh cilantro

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2 tablespoons fresh lime juice

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1/2 teaspoon kosher salt

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Pinch of cayenne pepper

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4 (8-inch) flour tortillas

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1 1/2 cups shredded Monterey Jack cheese

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1 (15-ounce) can black beans, drained, rinsed

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2 tablespoons vegetable oil, divided

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Cilantro leaves with tender stems (for serving)

•

Lime wedges (for serving)

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