Author Notes
Raid the farmers and enjoy fresh summer vegetable quesadillas —thecornerktichen
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Ingredients
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2 tablespoons
olive oil
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1/4
red onion, diced
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1
clove garlic
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1/2 cup
summer squash, sliced thin
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1/2 cup
zucchini, sliced thin
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1/2 cup
white corn, sliced from the cob
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1/2 cup
black beans, drained & rinsed
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8
6-inch corn tortillas
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2 cups
Monterrey jack cheese, shredded
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2 tablespoons
fresh cilantro, chopped
Directions
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Preheat the oven to 350ºF.
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Heat olive oil in a large saute pan over medium heat. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes.
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Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes. Remove the pan from the heat.
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Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.
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Bake until golden, about 8-10 minutes. Remove the baking sheet from the oven, and let quesadillas cool slightly.
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Slice in quarters and serve with salsa.
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