Veggie Quesadilla W/ Peppers, Mushrooms, Onions, Spinach |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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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. 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.
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