Vegetarian Quesadillas | RICARDO

Ingredients

• 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
• 1/4 cup (60 ml) olive oil
• 2 tomatoes, seeded and diced
• 2 cups (500 ml) shredded mozzarella cheese
• 4 green onions, chopped
• 8 large tortillas
• Sour cream, to taste
• Salsa, to taste
• Salt and pepper