Step 1

Grab a cutting board and chop mushrooms, zucchini, and onion into 1/4 inch pieces.

Step 2

Spray a large skillet with olive oil and turn to medium heat. Add the corn to the warm skillet.

Step 3

Cook the corn on low for 1-2 minutes, stirring to avoid sticking.

Step 4

Add garlic, chili powder, (optional cayenne pepper if you like spice), smoked paprika, cumin, oregano, salt, and pepper to skillet, and stir well.

Step 5

Add zucchini, mushrooms, and onions to skillet and allow to cook for 5 minutes.

Step 6

Add drained and rinsed black beans and cooked brown rice to the skillet, and cook on medium-low heat for 5-10 minutes to allow flavors to meld and ingredients to heat.

Step 7

Remove from heat.

Step 8

Follow step one from above, adding no more than 1/8th cup cheese to half of the tortilla.

Step 9

Add a thin layer of quesadilla mixture (about 1/2 cup) to half of the tortilla, and then sprinkle another thin layer of cheese on top.

Step 10

Fold the second (empty) tortilla side over cheese and quesadilla filling and press down with a spatula, then carefully flip the quesadilla.

Step 11

Remove from heat when the cheese melted and allow to cool for a few minutes before cutting.