Veggie Quesadillas (Super Stuffed Tortillas)

Last night, I tried another recipe from my Simply in Season cookbook for Super Stuffed Tortillas. These were super easy to throw together and so very yummy! We all loved them! This is a very versatile recipe, too - you could change up the veggies and add chicken and they'd be just as yummy. I'm going to chop up the veggies needed for these and freeze them in bags so all I'll have to do in the winter time is pull one bag from the freezer and it'll be a quick and easy weeknight meal for us.

Veggie Quesadillas (a.k.a. Super Stuffed Tortillas)

2 teaspoons oil (I used organic canola spray)
1-2 cloves garlic, minced (organic)
1 large onion (I used half an organic Michigan sweet onion - I think they're called Walla Walla?)
1 bell pepper (I used organic red)
2 cups corn (I used organic frozen white corn)
1 small-medium zucchini, sliced (I used organic yellow zucchini)
1 1/2 Tablespoons ground cumin (organic)
2 cups cooked black beans (I used home-canned organic)
1 cup chicken or vegetable broth (I used home-canned chicken stock)
6 Tablespoons salsa (I used home-canned)
flour or corn tortillas (I used organic flour)
cheese, cheddar/feta/queso blanco (I used co-jack)

Saute garlic in 2 teaspoons oil for 1 minute. Add onion and pepper and saute until crisp-tender. Add the corn, zucchini, and cumin and saute until all vegetables are tender, but not browned. Add the black beans, broth, and salsa. Cook until there is no excess moisture. Remove from heat.

Preheat a frypan with a bit of oil and place a tortilla in pan. Add cheese in center of tortilla and add 1/4-1/2 cup of veggie filling. When the tortilla is crispy, remove, and fold in half. Or place a second tortilla on top, flip, and fry crisp. (I added a small amount of cheese on top of the veggies and put a second tortilla on top).