• 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.

• 1 lb frozen sweet white corn – don’t bother thawing, just dump it in.
• 1 can black beans (the plain ones with just salt, not seasoned), drained and rinsed well
• 1 tomato, diced
• 1/2 red bell pepper, diced
• 1/2 jalapeno, very finely diced
• 3 cloves garlic, very very finely minced
• zest of 1 lime

Dressing: 1/2c lime juice, 1/2c olive oil, salt and pepper to taste (I like lots of pepper)

If you just HAVE to have cilantro, you can add some, but I can’t stand the stuff.  If I’m going to double the recipe, I usually double everything but the corn (’cause 2 lbs of corn is a TON) and make the dressing with 3/4c juice and oil.  It works out well. 

Serve cold (it’s best if it sits a few hours before you eat it) with tortilla chips or on its own as a side dish with grilled chicken.