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1
In a medium skillet over medium-high heat, heat 5 tablespoons grapeseed oil until shimmering.
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2
Add the sliced onions and salt.
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3
Stir well.
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4
Cook, stirring occasionally, until onions are golden and caramelized, about 15 minutes.
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5
Turn the heat down if the onions start to burn.
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6
After the onions are caramelized, transfer to a bowl and set aside.
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7
In the same skillet, over medium-high heat, heat 1 tablespoon of the grapeseed oil until shimmering.
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8
Add the bell pepper and garlic.
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9
Cook, stirring occasionally, until softened, about 6-8 minutes.
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10
Stir in the black beans and garlic powder and cook until warmed through, about 3-5 minutes.
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11
Transfer to a bowl and set aside.
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12
Wipe out the same skillet and heat over medium heat.
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13
Heat up a panini press according to manufacturers instructions.
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14
Time to assemble the quesadillas!
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15
If it is easier for you, combine the onions, pepper mixture, corn and carrots in a large bowl.
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16
Spread the vegetables over one half of each tortilla and top with a handful of cheese.
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17
Fold the empty half of the tortilla over the vegetables and cook in the skillet or panini press, until the cheese is melted.
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18
If cooking in the skillet, turn the quesadilla over half way through, so both sides of the tortilla get crisp.
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19
Remove the quesadillas from the skillet/panini press.
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20
Repeat cooking the rest of the quesadillas.
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21
Cut each in half and serve with salsa or sour cream.
