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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Here's a great way to sneak some healthy veggies into a delicious meal. Serve as an appetizer, or add some refried beans to make a light meal. Ingredients:
1 teaspoon vegetable oil |
1 -2 clove garlic, minced |
1 cup sliced fresh mushrooms |
1 cup red bell pepper, cut into strips |
2 cups fresh spinach leaves, torn |
4 soft taco-size flour tortillas (regular or 98% fat free) |
1/2 cup monterey jack cheese, shredded |
2 teaspoons margarine or 2 teaspoons butter |
salsa |
light sour cream or fat free sour cream |
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Add garlic, mushrooms and bell pepper.
3. Saute for 2-3 minutes.
4. Add spinach, cook, stirring often, 1-2 minutes- or until spinach is just wilted.
5. Spoon mixture into medium bowl.
6. Melt 1 t.
7. margarine/butter in same skillet over medium high heat.
8. Add 1 tortilla; top with 1/2 vegetable mixture, 1/4 cup cheese and another tortilla.
9. Cook 1-2 minutes on each side, until lightly browned.
10. Repeat with second quesadilla.
11. Cut into wedges and serve with salsa and light sour cream.
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