Toss beans with chili powder and cumin.
Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn golden. Sprinkle with the pepper flakes and cook until some edges become crispy and brown.
Add the corn to the pan and cook for an additional minute.
Remove the zucchini corn mixture from pan and wipe out the pan.
Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and edges are crispy, about another minute. Repeat with the other quesadillas.
Cut into wedges and serve with salsa, and plain yogurt or sour cream.
Ingredients
Directions
Toss beans with chili powder and cumin.
Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn golden. Sprinkle with the pepper flakes and cook until some edges become crispy and brown.
Add the corn to the pan and cook for an additional minute.
Remove the zucchini corn mixture from pan and wipe out the pan.
Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and edges are crispy, about another minute. Repeat with the other quesadillas.
Cut into wedges and serve with salsa, and plain yogurt or sour cream.