Ultimate Veggie Quesadilla

Ingredients

Olive oil

2 tablespoons

Red bell pepper

1, diced

Yellow bell pepper

1, diced

Red onion

1, diced

Zucchini

1, diced

Mushrooms

1 cup, sliced

Fresh spinach

2 cups, packed

Shredded cheese (cheddar or Monterey Jack)

2 cups

Flour or corn tortillas

4 large

Salt

to taste

Black pepper

to taste

Sour cream

1 cup (for serving)

Fresh Salsa

1 cup (for serving)

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the diced red and yellow bell peppers, red onion, zucchini, and sliced mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
4. Season the vegetable mixture with salt and pepper to taste. Remove the mixture from the skillet and set aside.
5. In the same skillet, place a tortilla and sprinkle half of it with shredded cheese.
6. Top the cheese with a portion of the vegetable mixture, then fold the tortilla over to create a half-moon shape.
7. Cook until the bottom tortilla is golden brown, about 3-4 minutes, then carefully flip and cook the other side until golden brown and the cheese is melted, about another 3-4 minutes.
8. Repeat this process with the remaining tortillas and filling.
9. Cut the quesadillas into wedges and serve warm with a generous dollop of sour cream and a side of fresh salsa.