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.