Printable Grilled Corn and Quesadilla Bowl Recipe Card
A healthy, summer favorite filled with grilled veggies, crispy quesadillas, and plenty of flavor.
Ingredients
Grilled Veggies:
- 1 ear corn, broken into 3 pieces
- 1 jalapeño, sliced
- ½ red onion, sliced
- 1 head broccoli, chopped into florets
- 1 red pepper, sliced
- 1 portobello mushroom, sliced into 4-5 strips
Vegetable Marinade:
- 2 tbsp vegetable broth
- 1 tbsp soy sauce, or liquid aminos
- 1 tbsp lime juice
- 1 tsp sriracha
- ¼ tsp cumin
- ¼ tsp chipotle or chili powder
- ¼ tsp smoked paprika
Quesadillas:
- 2 soft flour tortillas
- ¼ cup black beans, cooked
- ½ cup sweet potato, diced and cooked
- 2 tbsp salsa
- ¼ tsp garlic powder
- salt and pepper, to taste
Instructions
- Prepare the vegetables and place them in a large bowl or bag.
- Prepare the marinade by mixing all of the ingredients together, then pour over the vegetables and toss to coat. Let the veggies marinate at least one hour and up to 24 hours to really soak in the flavors.
- Heat the grill to medium-high. Place the vegetables in a grill basket and grill until tender (30 minutes or so, depending on how thick you cut your vegetables).
- While the vegetables are grilling, prepare the quesadillas. Preheat the oven to 350℉.
- Combine all quesadilla filling ingredients (black beans, sweet potato, salsa, garlic powder, salt, and pepper).
- Place a tortilla on a baking pan. Top with the filling, and cover with the remaining tortilla.
- Bake in the oven for 15 minutes or until heated through (you could also grill it or cook it on a stovetop).
- Prepare a bowl with fresh salad greens, top with quesadillas, grilled vegetables and your favorite toppings!