Zucchini and Corn Quesadillas

Adapted from SmellsLikeHome.

• Olive Oil
• One onion, sliced
• 4 cloves garlic, minced
• 2 medium zucchini or yellow squash, halved and sliced into thin half-moons
• 1 ear of corn, grilled and removed from the cob, or 1 cup frozen corn
• 1/2 can of black beans, rinsed
• Flour tortillas
• 2 cups shredded cheese

Preheat the oven to 400F. In a large skillet, add about a tablespoon of oil, and cook the onion, corn, and zucchini for 4-5 minutes over medium-high heat.  Add the garlic and black beans and cook for another minute or two.

Brush one side of a tortilla with olive oil and lay it oiled-side down on a baking sheet.  Repeat with another tortilla (you want one quesadilla per person).  Top each with a handful of cheese, some of the vegetable mixture (don’t skimp!), a little extra cheese, and another tortilla.  Brush the top with oil.

Bake until the cheese melts and the top of the tortillas is browned.

Slice into wedges (use a pizza cutter, it’s WAY easier than a knife) and eat with spicy salsa of your choosing.