Pre-heat oven to 200 degrees celsius. Line two trays with baking paper.
Chop and prepare all the ingredients before starting.
Lightly spray corn, zucchini and mushrooms with oil and season with salt and pepper.
Preheat a BBQ or grill pan on high heat. Cook corn, zucchini, capsicum and mushrooms turning often until tender.
Cool corn, cut off kernels and place in a bowl with cooked zucchini, capsicum and mushrooms.
Add the tomato, beans, rice, chipotle sauce and three-quarters of the parsley. Stir to combine.
Lay wraps, one at a time, on oven trays.
Spread 1 cup of vegetable mixture over one half of each wrap. Top with cheese and fold over. Repeat to make 6 quesadillas in total.
Grill in oven until slightly brown on top.