3 cubanelle peppers, halved lengthwise and seeded

1 can 19 oz (540 ml) kidney beans, rinsed and drained

1/4 cup (60 ml) vegetable broth

2 tablespoons (30 ml) lime juice

1 clove garlic, finely chopped

• 2 cups (500 ml) fresh corn kernels or
• 2 cups (500 ml) frozen corn kernels

With the rack in the middle position, preheat the oven’s broiler.

Place the peppers on a baking sheet, skin side up. Brush with oil and broil for about 8 minutes or until the skin has blackened. Place the peppers in an airtight container and let cool. Remove the skin. Chop and set aside.

In a food processor, purée the beans until smooth with the broth and lime juice. Set aside.

In a skillet, soften the garlic with the corn kernels in 15 ml (1 tablespoon) of oil. Season with salt and pepper.

In a bowl, combine the beans with the peppers, corn, garlic, tomatoes, cheese, and green onions. Adjust the seasoning.

Lay half of the tortillas on a flat work surface. Spread the vegetable mixture on them and cover with the remaining tortillas. Press lightly.

In one or two large non-stick skillet, cook the quesadillas, one at a time, for about 3 minutes on each side over low heat in the remaining oil. Serve with sour cream and salsa.

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