1. Preheat oven to 425 degrees. 2. In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil. 3. Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally. 4. Remove when corn is carmelized. 5. Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir. 6. In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan. 7. Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla. 8. Add 2 oz of cheese. 9. Place the second tortilla on top, cover and cook for about 1 minute. 10. Flip the quesadilla carefully, cook for about 1 minute, or until golden brown. 11. Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
