With the rack in the middle position, preheat the oven’s broiler.
Place the peppers on a baking sheet, skin side up. Brush with oil and broil for about 8 minutes or until the skin has blackened. Place the peppers in an airtight container and let cool. Remove the skin. Chop and set aside.
In a food processor, purée the beans until smooth with the broth and lime juice. Set aside.
In a skillet, soften the garlic with the corn kernels in 15 ml (1 tablespoon) of oil. Season with salt and pepper.
In a bowl, combine the beans with the peppers, corn, garlic, tomatoes, cheese, and green onions. Adjust the seasoning.
Lay half of the tortillas on a flat work surface. Spread the vegetable mixture on them and cover with the remaining tortillas. Press lightly.
In one or two large non-stick skillet, cook the quesadillas, one at a time, for about 3 minutes on each side over low heat in the remaining oil. Serve with sour cream and salsa.
You can also cook the quesadillas on the grill over medium heat.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.