In a large bowl combine corn, peppers, onion and jalapeno. Drizzle with olive oil, add salt and pepper to taste and toss to coat all the veggies.
Lay the vegetables out on a baking sheet and place into a hot oven to cook. Cook for 15 minutes, stirring occasionally. When ready, remove from the oven and set aside. Reduce the oven temperature to 400° F or 180° C.
Layout flour tortillas on a flat surface. Use a spoon or spatula to spread ½ cup of beans over the top of each tortilla. Transfer to a baking tray, placing the side with the beans facing up. Then add the cooked vegetables on one half of each tortilla. Fold the empty half over the top of veggies, pressing down gently.
Place into the oven and cook for 8 minutes, then turn over to the other side and cook for an additional 8 minutes. The flour tortilla should get crispy and even a little browned.
Remove from the oven and cut each folded tortilla into 6 or 8 wedges. Serve with guacamole and pico de gallo or salsa.
Tips for best results:Don’t eliminate the beans. I appreciate recipes that allow for a lot of variation and this one still does that but unfortunately the beans are an essential part of the recipe. Quesadillas need some type of “glue” to hold them together. In the traditional version, cheese is often added and works to hold the quesadilla together, but in this recipe without cheese, the beans serve this purpose.Cook the quesadillas until they get crispy on each side. This means you definitely need to flip it halfway through the cooking time.Take the time to roast the corn and veggies because they develop a sweeter flavor when cooked slowly in the oven rather than sautéed on top of the stove.Spread the beans all the way out to the edge of the entire tortilla. That way each bite contains some delicious beans but it also helps the quesadilla stick together well.Add vegetables only on one half of the tortilla so you can more easily fold over the top half and seal in all the yumminess.