Spinach Mushroom Quesadillas

Spinach Mushroom Quesadillas

(Serves 4 – 2 half quesadillas per serving)

Ingredients:

• 1 Tbsp Olive Oil
• Pam Cooking Spray
• 8 ounces White Mushrooms, Sliced
• 8 cups Baby Spinach
• 8 Whole Flour Tortillas
• 1 medium Yellow Onion, Sliced
• ½ Red Bell Pepper, Sliced
• ¼ Tsp Red Pepper Flakes
• ¼ Tsp Cumin
• ½ Tsp Salt
• 4 Slices of Cheese or 1 cup Shredded Cheese
• 4 Tbsp Low Fat Sour Cream

Directions:

1. Heat a Tbsp of Olive Oil in a large pan over medium heat. Add the Onions to the pan. Sauté till they turn yellow and then add the Red Bell Peppers. NOTE: We only want to soften the peppers. Set this aside.
2. In the same pan add in the Mushrooms and cook for 3-5 minutes. Once the mushrooms soften up add in the Spinach. Note: You will need to constantly toss the Spinach so that it doesn't burn. The goal here is to wilt the Spinach.
3. Add in the onion and pepper mix. Now let’s add in all the seasoning.
4. The salt tends to make the vegetables sweat a tad more, so cook for another 3-5 minutes. Once it is the consistency you like, turn of the stove and take the filling off the heat.
5. Spray the inside of a skillet lightly with Pam Cooking Spray and heat the tortilla. Once it softens up, layer half the tortilla with the sliced cheese and filling. Fold.
6. Cook evenly on both sides. Be careful when flipping over the YUMMY Quesadilla! It takes less than a minute to cook these so be very careful.

Serve warm with sour cream!

I find sautéing vegetables and then making quesadillas very easy. When my brother and I were much younger my mom would make the vegetable filling on her day off and refrigerate it. This made for a healthy lunch while she was at work. This is ideal for college students too! 

PS: Spinach is an EXCELLENT source of Iron, boost energy level, so eat up!