Take frozen sweet corn in a bowl and rinse with cold water. Drain and keep it aside.
Heat a non-stick pan over medium flame. Pour 1 tablespoon oil and allow it to heat up. Then add chopped onions. Saute for a couple of minutes until it becomes translucent.
Then add chopped carrots. Mix well and cook for 2 minutes.
Add the frozen sweet corns and saute for a minute.
Add chopped green and red bell peppers in the pan. Give it a good mix. Season it with salt and mix again.
Pour pizza sauce and combine everything evenly.
Apply cheese spread generously over the leftover rotis. Then pour the veggie mixture on one side of the roti and fold the other side over. Repeat the same process for the other roti as well.
Brush oil on a non-stick pan and heat it over a low flame. Place the quesadillas in the pan. Cook until one side becomes crispy and golden.
Brush oil on the other side of the quesadilla and flip. Continue to cook over a low flame until crisp and golden in colour.
Slice the veggie quesadilla in half and serve it with tomato-yoghurt dip.