Farmers Market Quesadillas

• 2 tablespoons olive oil
• 1/4 red onion, diced
• 1 clove garlic
• 1/2 cup summer squash, sliced thin
• 1/2 cup zucchini, sliced thin
• 1/2 cup white corn, sliced from the cob
• 1/2 cup black beans, drained & rinsed
• 8 6-inch corn tortillas
• 2 cups Monterrey jack cheese, shredded
• 2 tablespoons fresh cilantro, chopped

1. Preheat the oven to 350u0b0F.
2. Heat olive oil in a large saute pan over medium heat. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes.
3. Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes. Remove the pan from the heat.
4. Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.
5. Bake until golden, about 8-10 minutes. Remove the baking sheet from the oven, and let quesadillas cool slightly.
6. Slice in quarters and serve with salsa.

olive oil, red onion, clove garlic, summer squash, zucchini, white corn, black beans, corn tortillas, cheese, fresh cilantro

Taken from food52.com/recipes/18684-farmers-market-quesadillas (may not work)