Pinto Bean Quesadilla Wedges

Ingredients

• 1 Can canned pinto beans, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 1 Cup frozen corn kernels - 1 (cup)
• 1 Cup zucchini, finely diced - 1 (cup), finely diced
• 0.5 Cup mild salsa - 1/2 (cup)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.25 Teaspoon fine salt - 1/4 (teaspoon)
• 1.5 Cup dairy-free cheddar shreds - 1 1/2 (cups)
• 4 Count large flour tortillas - 4 (10-inch tortillas), 10-inch tortillas
• 2 Tablespoon vegetable oil - 2 (tablespoons), Used in divided amounts for sautéing vegetables and pan-frying quesadillas.

Instructions

1. Mash bean filling

   1. In a mixing bowl, lightly mash the pinto beans with the mild salsa, cumin, garlic powder, and salt.

2. Cook corn and zucchini

   2. Heat the large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the frozen corn, and the diced zucchini. Cook for 3 minutes, stirring often.

3. Finish filling

   3. Stir the corn and zucchini into the bean mixture, then fold in the dairy-free cheddar shreds.

4. Fill tortillas

   4. Lay the tortillas flat. Spoon the filling over half of each tortilla, then fold each tortilla in half and press gently.

5. Cook first batch

   5. Add 1/2 tablespoon vegetable oil to the skillet over medium heat. Cook 2 folded quesadillas for 2 to 3 minutes per side, until crisp and golden.

6. Cook second batch

   6. Repeat with the remaining 1/2 tablespoon vegetable oil and the remaining quesadillas.

7. Rest and cut

   7. Let rest for 2 minutes, then cut each quesadilla into 3 wedges and serve warm.