Heat oil in a sauté pan and cook squash over medium heat for 5-7 minutes until caramelized. Remove. Add rough cut cabbage and onions; cook until softened. Add beans, corn, and squash. Season and mix well.

Lay the tortilla flat and sprinkle liberally with cheese. Put ½ cup vegetable mix on ½ tortilla. Fold it in half. In a large sauté pan, heat oil on medium. Place quesadillas in a pan; cook 4 minutes per side or until golden brown on each side. Slice into 4 pieces and serve with pico de gallo or your favorite salsas.