Follow these step-by-step instructions to create your delicious Veggie Burrito Quesadillas. The process is straightforward, focusing on building flavor at each stage, from sautéing the aromatics to perfectly grilling the quesadillas.

1. Prepare the Vegetable Filling:
   • Heat the 2 tablespoons of olive oil in a large skillet or pan over medium heat. Once the oil is shimmering, add the finely chopped red onion. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. This initial step builds a crucial flavor base.
   • Add the chopped bell peppers (your choice of colors) to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until the peppers begin to soften. You want them tender-crisp, not mushy.
   • Stir in the corn kernels (fresh or frozen). If using frozen corn, it will thaw quickly in the hot pan. Cook for an additional 2-3 minutes, allowing the corn to heat through and slightly caramelize if desired.
   • Add the rinsed and drained black beans to the vegetable mixture. Gently stir to combine.
2. Spice the Filling:
   • Sprinkle the cumin powder, chili powder, and smoked paprika over the vegetables and beans. Stir well to ensure all the ingredients are evenly coated with the spices. Cook for about 1-2 minutes more, allowing the spices to toast slightly and release their aromas. This “blooming” of spices significantly enhances their flavor.
   • Season generously with salt and freshly ground black pepper. Taste the mixture and adjust seasonings if necessary. Remember that this filling will be combined with cheese and tortillas, so a well-seasoned filling is key.
3. Create a Cohesive Filling:
   • Pour in the vegetable broth or water. Scrape the bottom of the pan with your spoon to lift any browned bits (this is called deglazing and adds a lot of flavor). Bring the mixture to a gentle simmer and cook for 3-5 minutes, or until most of the liquid has evaporated and the filling has thickened slightly. This step helps meld the flavors and ensures the filling isn’t too wet, which could make the quesadillas soggy.
   • Remove the skillet from the heat. Stir in the 2 cups of cooked rice and the 1/4 cup of chopped fresh cilantro. Mix until everything is well combined. Your hearty veggie burrito filling is now ready! Set it aside.
4. Assemble the Quesadillas:
   • Lay one large flour tortilla flat on a clean work surface.
   • Sprinkle about 1/4 cup of the shredded cheese evenly over one half of the tortilla, leaving a small border around the edge.
   • Spoon approximately 1/8th of the veggie burrito filling (about 1/2 to 3/4 cup, depending on tortilla size and preference) evenly over the cheese on that same half of the tortilla. Be careful not to overfill, as this can make the quesadilla difficult to flip and cause the filling to spill out.
   • Sprinkle another 1/4 cup of shredded cheese over the filling. The cheese on both the bottom and top helps to bind the quesadilla together when melted.
   • Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down.
   • Repeat this process with the remaining tortillas, cheese, and filling. You should be able to make 4 large quesadillas if using 1/8th of the filling per quesadilla as described (assuming you’re making 4 large ones with 2 tortillas each, or 8 smaller ones if you use one tortilla per quesadilla folded in half as instructed above). The instructions here imply 8 tortillas are used, so each quesadilla is one folded tortilla.
5. Cook the Quesadillas:
   • Heat a large non-stick skillet, griddle, or comal over medium heat. You can lightly grease the skillet with a small amount of butter or a drizzle of olive oil. If using butter, wait for it to melt and foam slightly. If using oil, wait for it to shimmer.
   • Carefully place one or two assembled quesadillas in the hot skillet, depending on its size. Do not overcrowd the pan, as this will lower the temperature and prevent proper crisping.
   • Cook for 2-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is fully melted and gooey. You can peek underneath by lifting an edge with a spatula.
   • Use a wide spatula to carefully flip the quesadilla and cook the other side until equally golden and crisp. Apply gentle pressure with the spatula occasionally to help the cheese melt and seal the edges.
6. Serve:
   • Once cooked, transfer the quesadillas to a cutting board. Let them rest for a minute or two before slicing. This allows the cheese to set slightly, making them easier to cut.
   • Cut each quesadilla into wedges (2 or 3 per half-moon quesadilla is typical).
   • Serve immediately with your favorite toppings and sides. Garnish with extra fresh cilantro if desired.

Enjoy your homemade Veggie Burrito Quesadillas, packed with flavor and wholesome goodness!