Chicago-style Quesadilla

  • 1/4 lb (half of a block) grated medium cheddar
  • a pack of big wheat tortillas
  • 28 oz can diced tomatoes
  • 16 oz can black beans
  • 1 cup frozen corn
  • 1 onion, chopped
  • 1 zuccini, chopped
  • 1 red bell pepper, chopped
  • Optional: Some grated carrot, jalapeno
  • 1 tsp chili powder
  • 1 tsp cumin

    Drain the tomatoes in a collander, throw them in a pot with the other veggies, and cook 5 minutes or until soft. Drain and rinse the beans in the collander. Add beans and seasoning to pot. Cook 2 minutes.

    Put two shells in the bottom of a 9x13 baking pan. Add 1/3 of your veggies in there with a slotted spoon. Add 1/3 of the cheese. Add more shells and repeat, finishing with a layer of shells on top. Tuck the edges of the shells down into the sides of the dish (so they don't burn).

    Bake at 400F for about 30 minutes.