Veggie Quesadillas

These are really yummy! A great Lent Friday night meal!


INGREDIENTS:

1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
Black Beans (optional)
Spinach (optional)
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese or Pepperjack
Sour Cream (or Greek Yogurt)
Guacamole
Pico De Gallo


DIRECTIONS:

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Add minced garlic, salt and pepper for additional flavor. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot and top with sour cream, guacamole and pico de gallo.