When I first blogged about big quesadillas, a number of readers commented about their own fillings. My favorite was this one from Monica Clark-Robinson, an avid and creative cook.

　　

Ingredients

4 large or 8 smaller servings

　　2 medium sweet potatoes

　　1 medium yellow summer squash

　　1 1/2 cups frozen corn kernels, thawed

　　Four 12-inch flour tortillas or wraps

　　2 cups grated vegan Cheddar or nacho cheese

　　1 cup salsa (any variety; salsa verde is delicious with this), or as needed

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Microwave the sweet potatoes until done but still firm. Start with 2 minutes per potato, then add a minute at a time until they are done. Plunge into a bowl of ice water.

　　

Step 3

Cut the narrow part of the squash into thin rounds. Cut the fatter part of the squash in half, then slice thinly. If there are big, watery seeds, cut them away.

　　

Step 4

Combine the squash with a small amount of water in a medium skillet; cover and steam until partially done, about 2 minutes. Add the corn kernels and continue to steam just until the squash is tender-crisp, then remove from the heat.

　　

Step 5

Peel the sweet potatoes and slice 1/4 inch thick.

　　

Step 6

Lay a tortilla on a baking sheet. Arrange a quarter of the sweet potato slices over one half, followed by a quarter of the squash and corn mixture. Sprinkle with 1/2 cup cheese. Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.

　　

Step 7

Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!

　　

Step 8

To serve, place each quesadilla or half of a quesadilla on an individual plate. Serve at once, passing the salsa to top individual portions.

　　

Menu Suggestions

Step 9

Black Bean, Mango, and Avocado Salad (page 186) is the perfect companion to these quesadillas. Add some stone-ground tortilla chips, if you like.

　　

Step 10

As with the other big quesadillas, you can complete this meal with a bountiful salad and stone-ground tortilla chips to keep things simple.

　　

nutrition information

Step 11

(per each whole quesadilla)

　　

Step 12

Calories: 374

　　

Step 13

Total Fat: 22g

　　

Step 14

Protein: 11g

　　

Step 15

Carbohydrates: 72g

　　

Step 16

Fiber: 12g

　　

Step 17

Sodium: 1115mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).