Vegetable quesadillas

Ingredients

• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 zucchini, diced
• 1 tsp ground cumin
• 1 cup frozen corn
• 4 large flour tortillas
• 8 oz Monterey Jack, shredded
• 1 cup salsa
• 1/2 cup sour cream
• Salt

Steps

1. Heat the oil in a large skillet over medium-high heat. Cook the peppers, onion and zucchini for 6 to 8 minutes, until soft and charred in spots.
2. Stir in the cumin, corn and a pinch of salt and cook for 2 minutes. Move the vegetables to a bowl and wipe out the pan.
3. Sprinkle half of each tortilla with cheese, add the vegetables and top with more cheese. Fold the tortillas in half.
4. Cook the quesadillas two at a time over medium heat for 2 to 3 minutes per side, until golden and the cheese melts.
5. Cut them into wedges and serve with the salsa and sour cream.