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Serves
4
Author Notes
Raid the farmers and revel in unique summer season vegetable quesadillas —thecornerktichen
Ingredients
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2 tablespoons
olive oil
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1/4
red onion, diced
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1
clove garlic
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1/2 cup
summer season squash, sliced thin
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1/2 cup
zucchini, sliced thin
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1/2 cup
white corn, sliced from the cob
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1/2 cup
shadowy beans, drained & rinsed
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8
6-crawl corn tortillas
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2 cups
Monterrey jack cheese, shredded
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2 tablespoons
unique cilantro, chopped
Instructions
- Preheat the oven to 350ºF.
- Heat olive oil in a colossal saute pan over medium heat. Add onion and garlic, and sweat, with out acquiring any color, about 2-3 minutes.
- Add squash, zucchini, corn and shadowy beans and saute except vegetables are soft, about 5-8 minutes. Use away the pan from the warmth.
- Situation 4 tortillas on a colossal baking sheet. Top each and each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with ultimate cheese, and lastly the final note tortillas.
- Bake except golden, about 8-10 minutes. Use away the baking sheet from the oven, and let quesadillas frigid a tiny bit.
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Reduce in quarters and back with salsa.