Roasted Vegetable Quesadillas

Name: Roasted Vegetable Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 medium onion, chopped; 1 medium zucchini, chopped; 1 medium sweet red pepper, chopped; 1 cup frozen corn, thawed; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 4 tomato flour tortillas (10 inches); 1 cup shredded Mexican cheese blend; Guacamole, sour cream, salsa and sliced ripe olives, optional

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 12

Author : Taste of Home

Ingredients

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1 medium onion, chopped1 medium zucchini, chopped1 medium sweet red pepper, chopped1 cup frozen corn, thawed1 tablespoon olive oil1/2 teaspoon ground cumin4 tomato flour tortillas (10 inches)1 cup shredded Mexican cheese blendGuacamole, sour cream, salsa and sliced ripe olives, optional

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Instructions

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Preheat oven to 425°. In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 10-15 minutes. Reduce heat to 350°., Divide vegetable mixture evenly between 2 tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake until cheese is melted, 8-10 minutes. , Cut each quesadilla into 6 wedges. If desired, garnish with guacamole, sour cream, salsa and olives.