Veggie Quesadilla W/ Peppers, Mushrooms, Onions, Spinach

This quick and easy meal is one of my favorites. You won't find a veggie quesadilla this healthy or tasty if you order it in a restaurant. This recipe will make three burrito-size quesadillas (three servings). You will need either a large skillet or a griddle and a medium-size saucepan.

• Ready In: 26 mins
• Serves: 3
• Yields: 3 quesadillas

Ingredients

• 1  tablespoon olive oil
• 1  cup red bell pepper, chopped
• 1  cup red onion, chopped
• 1 1⁄2 cups cremini mushrooms, sliced
• 4  large fresh spinach leaves, chopped
• 1⁄4 teaspoon ground cumin (or to taste)
• 1⁄8 teaspoon cayenne pepper (or to taste)
• 3  ounces low-fat cheddar cheese, shredded
• 3  burrito-size flour tortillas (use reduced fat or whole wheat type if available)

Directions

1. Heat oil in medium sauce pan or skillet on medium heat.
2. Add bell pepper and onion and saute until onion is tender.
3. Add mushrooms and saute 3-4 minutes more.
4. Add spinach and saute on medium-low until spinach is slighly wilted.
5. Add cumin and cayenne and mix well.
6. Remove from heat.
7. On griddle or skillet pre-heated to medium heat, place one tortilla at a time to warm slightly.
8. Remove tortilla from heat and put 1/3 of veggie mixture and one ounce of cheese on one half of tortilla. Fold in half. Do this for each tortilla.
9. Turn heat on griddle or skillet to medium-high and cook each quesadilla for 4-6 minutes, flipping over halfway through.
10. The quesadilla is ready when the tortilla is slightly brown and the cheese is melted.
11. Allow to cool slightly for 1-2 minutes before cutting into wedges.
12. Serve with sour cream and salsa on the side.