Ingredients:
1 teaspoon vegetable oil
1 -2 clove garlic, minced
1 cup sliced fresh mushrooms
1 cup red bell peppers, cut into strips
2 cups fresh spinach leaves, torn
4 soft taco-size flour tortillas ( regular or 98% fat free)
1/2 cup monterey jack cheese, shredded
2 teaspoons margarine or 2 teaspoons butter
salsa
light sour cream or fat free sour cream
Directions:
Heat oil in large skillet over medium-high heat.
Add garlic, mushrooms and bell pepper.
Saute for 2-3 minutes.
Add spinach, cook, stirring often, 1-2 minutes- or until spinach is just wilted.
Spoon mixture into medium bowl.
Melt 1 t.
margarine/butter in same skillet over medium high heat.
Add 1 tortilla; top with 1/2 vegetable mixture, 1/4 cup cheese and another tortilla.
Cook 1-2 minutes on each side, until lightly browned.
Repeat with second quesadilla.
Cut into wedges and serve with salsa and light sour cream.
Servings: 4
Time preparation: 10 min.
Time total: 23 min.