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.