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Ingredients

Steps

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1. Rinse and dry all vegetables/herbs. 2. In a colander, drain and rinse black beans. Measure out 1/2 can. 3. Remove corn husk and use a knife to cut kernels off of the cob. 4. Cut zucchini into thin slices or shred with a grater. 5. Chop fresh spinach. If garnishing with fresh parsley or cilantro, chop now. 6. Grate cheese or measure 1 cup of shredded cheddar cheese. 7. In a large pan over medium-high heat, add 1 Tablespoon canola oil. Add zucchini and pinch of cayenne pepper. Cook until zucchini is semi-soft, about 5 minutes. 8. Add corn and spinach. Cover and cook until tender, about 5 minutes, stirring occasionally. Remove from heat. 9. Transfer veggie mixture to medium bowl. 10. Add black beans to the veggie mixture. Stir to combine while smashing the beans and veggies lightly with a fork. Add 1–2 teaspoons water to make a bean and veggie paste. 11. Season mixture with 1/2 teaspoon of black pepper. If using parsley or cilantro, add now. 12. Spread vegetable mixture evenly on half of each tortilla and top with some of the shredded cheese. Fold tortillas over. Press lightly with spatula to flatten. 13. Spray pan lightly with non-stick cooking spray. Heat over medium-high heat. Add one folded tortilla. Cook about 4 minutes per side, or until both sides of tortilla are golden brown and cheese is melted. Repeat until all quesadillas are cooked. 14. Cut each quesadilla in half. Serve while hot. 15. Refrigerate leftovers within 2 hours.