Step 1

Preheat the oven to 425 degrees F. Grease a sheet pan with olive oil.

Step 2

Heat a large skillet on medium-high heat. Add 1 tablespoon olive oil. Add the bell peppers, onions, corn, garlic, chili powder and cumin and allow to cook until tender, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon black pepper and cook an additional minute. Remove to a bowl and allow to cool slightly.

Step 3

On the prepared sheet pan, lay six tortillas around the perimeter with about half of each tortilla hanging over the side. Place another one or two tortillas in the center to cover the pan completely. Top with the cooked veggies as well as the beans and cheese.

Step 4

Place another tortilla or two on top and in the center of the sheet pan, then fold the tortillas over the filling and press to seal. Brush the top of the tortilla with the remaining tablespoon olive oil and sprinkle with salt. Place a second baking sheet on top of the quesadilla to secure everything in place.

Step 5

Bake for 25 minutes, then uncover and continue to bake until the tortillas begin to turn golden brown, another 5 minutes. Remove from the oven, then sprinkle with the scallions and serve with the pico de gallo and sour cream.