Ingredients:
1/2 cup chopped green or red pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
5 oz fresh organic baby spinach
1 tablespoon olive oil
Cooking spray or olive oil
6 (9 inch) whole wheat tortillas
1 ¼ cups vegan cheddar or mozzarella shreds or other cheese.
1/4 teaspoon of salt and pepper
1/4 teaspoon of garlic powder
Instructions:
1. Cook pepper, zucchini, squash and onion in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Add salt, pepper and garlic powder.
2. Stir in fresh spinach within the last minute of cooking vegetables, just until spinach softens.
3. Transfer vegetables to a bowl.
4. Coat same skillet with cooking spray or a light layer of olive oil; place one tortilla in skillet.
5. Sprinkle 1/4 cup shreds evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more of shreds on vegetables; top with a second tortilla. Cook until lightly golden on both sides, about 2 to 3 minutes per side.
6. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter.
7. Repeat with remaining ingredients. Serve hot and enjoy!
* Mushrooms could be added or substitute the spinach. Garnished with some guacamole, salsa or sour cream if desired.
Prep time: 15 minutes Total time: 30 minutes. Serves 5-6.. Makes 3 quesadillas
* Note: I recommend using organic and/or Non-GMO ingredients whenever possible.