Ingredients
1 medium onion, chopped1 medium zucchini, chopped1 medium sweet red pepper, chopped1 cup frozen corn, thawed1 tablespoon olive oil1/2 teaspoon ground cumin4 tomato flour tortillas (10 inches)1 cup shredded Mexican cheese blendOptional: Guacamole, sour cream, salsa and sliced ripe olives
Preparation
Preheat oven to 425°. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 10-15 minutes. Reduce heat to 350°.
Divide vegetable mixture evenly between 2 tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake until cheese is melted, 8-10 minutes.
Cut each quesadilla into 6 wedges. If desired, garnish with guacamole, sour cream, salsa and olives.
