Heat a pot or a large pan over medium heat. Add the oil, onion, bell pepper, poblano pepper, corn, jalapeno and garlic. Saute until cooked through – about 5 minutes.
Heat the refried beans in a small pot, add taco seasoning to flavor the beans (to taste)
Once the veggies have cooked, add the cumin, chili powder and salt to taste.
Meanwhile, grate the pepper jack cheese and set aside.
Assemble your quesadilla and get ready to cook it! First, take your tortilla and slather half of it with the refried black bean mixture (about 1/4 cup per tortilla). Top it with the veggies (1/4 the veggie mixture). And then top it with the cheese (1 oz per quesadilla).
Fold the quesadilla in half. Spray a large pan with the olive oil cooking spray, and let the quesadilla cook until it’s brown and crispy. Flip it to cook the other side and continue cooking until the cheese has melted and both sides are crisp.
Cut into slices, serve with salsa, guacamole or 2% Greek Yogurt.