1 tbsp. olive oil
½ medium yellow onion, chopped
½ bell pepper (any color), chopped
1 jalapeno pepper, seeded and diced
¼ tsp. cumin
¼ tsp. cayenne pepper
½ small zucchini, chopped
1/3 cup fresh corn kernels
1/3 cup black beans
1 small tomato, seeded and chopped
3 flour tortillas
Shredded Mexican cheese
Heat olive oil in a skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper to the pan and sauté until crisp-tender, about 3 minutes. Mix in the cumin, cayenne pepper, and fajita seasoning. Add the zucchini and mushrooms to the pan and sauté about 3 more minutes. Mix in the corn, black beans and tomatoes and cook 1 minute more. Remove from the heat.
Lay out tortillas on a work surface. Brush one side of each tortilla lightly with oil and flip over. Evenly distribute the vegetable filling between the tortillas, spreading it over one half of each and leaving a ½-inch border clear. Sprinkle shredded cheese to taste over the veggie filling. Fold the empty half of each tortilla over the filling into a semicircle.
Heat a lightly oiled skillet or grill pan over medium-high heat. Cook quesadillas, flipping halfway through, until both sides are well browned and cheese is melted. Repeat with remaining quesadillas until all have been cooked, and cut into triangular sections. Serve immediately with salsa and sour cream, if desired.
Adapted from Annie’s Eats