Simple Lunch: Mushroom, Pepper, and Spinach Quesadilla

Most days, my husband comes home from work. It’s a 10 minute drive {less if you’re lucky with the stoplights} and I enjoy making lunch for two much more than I do if it’s just me.

This quesadilla recipe is easy and delicious, so if you have the option of making a warm lunch, I recommend trying this one out. It also makes a good dinner, too. Accompanied by a salad, and you’ve really got something going on.

Ingredients {makes six small ones}:

6 corn tortillas

2/3 cup mushrooms, chopped

1/2 green pepper, chopped

2 big handfuls of baby spinach leaves

1/2 package of Daiya mozzarella cheese

2 tablespoons of EVOO

EVOO cooking spray

salt and pepper to taste

Directions:

1. Heat a large sauté pan on medium heat.

2. Add the two tablespoons of EVOO to the pan. Then, add the chopped mushrooms and peppers. Season them with salt and pepper and cook for about five minutes. You want to the pepper pieces to soften and the mushroom pieces to brown.

3. Start heating another large sauté {or frying} pan on medium heat.

4. Once the veggies are soft, add the spinach leaves and wilt. Once the spinach is wilted, transfer all the veggies into a bowl. Continue to keep the sauté pan on medium heat, because you’ll need two going if you want to cook six at the same time. {If you don’t have two pans big enough, you can make these in batches.}

5. Spray each pan with a little EVOO cooking spray.

6. Lay a corn tortilla in the pan. Sprinkle some Daiya mozzarella cheese on one half. Add a couple small spoonfuls of the veggies and top with a little more cheese. Fold the top over, and continue with the other five. I cook three in each pan so I don’t overcrowd things.

7. After a few minutes, check the tortilla. If it’s turning golden brown, flip it over and cook on the other side until golden brown.

Tip: My husband mixes together a little vegan sour cream, grated lime zest and cumin, and we use it as a dip for the tortillas.