Ingredients:

  • 1 tbsp Extra Virgin Olive Oil (15 ml)
  • 1 small Red Onion, finely diced (approx. 1/2 cup or 75g)
  • 1 Red Bell Pepper, finely diced (approx. 1 cup or 150g)
  • 1 Zucchini, finely diced (approx. 1 cup or 150g)
  • 1 cup Corn Kernels, fresh or frozen (150g)
  • 1 cup Black Beans, rinsed and drained (170g)
  • 1 tsp Cumin Powder (5 ml)
  • ½ tsp Chili Powder (2.5 ml)
  • ½ tsp Garlic Powder (2.5 ml)
  • Salt and Black Pepper, to taste
  • 8 Medium Flour Tortillas (approx. 8-inch / 20cm diameter)
  • 2 cups Shredded Cheese Blend (Monterey Jack, Cheddar, or Mexican blend – approx. 200g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add red onion and sauté until softened. Add bell pepper and zucchini; cook until tender-crisp.
  2. Stir in corn kernels and black beans. Cook until heated through.
  3. Sprinkle in cumin, chili powder, and garlic powder. Season with salt and pepper. Cook briefly to toast spices. Remove from heat.
  4. Lay a tortilla flat. Sprinkle half with cheese, then top with vegetable mixture and remaining cheese. Fold in half.
  5. Heat a dry skillet or griddle over medium heat. Cook quesadillas for 2-4 minutes per side, until golden brown and cheese is melted.
  6. Remove from skillet. Let rest briefly, then slice each quesadilla into 3-4 triangles. Serve immediately.