• In a mixing bowl, toss beans and corn with chili powder, cumin, and red pepper flakes together and set aside for later use.
  1 cup black beans, 1 tsp chili powder, ½ tsp ground cumin, 1 tsp red pepper flakes, 1 cup sweet corn
• Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
  2 tbsp vegetable oil
• Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn crispy and golden brown.
  ⅛ tsp salt, 1 cup summer squash
• Add the bean and corn mix to the pan and cook for an additional minute.
• Remove the mixture from the pan and wipe out the pan.

To assemble the quesadillas:

• Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
  8 flour tortillas, 10 oz queso fresco cheese
• Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and the edges are crispy, about another minute. Repeat with the other quesadillas.
• Cut into wedges and serve with salsa and guacamole sauce.
  salsa, guacamole sauce