Breakfast Veggie Quesadilla

Instructions

1. 1

   Heat the olive oil in a large non-stick skillet over medium heat.

2. 2

   Add the chopped mushrooms and diced bell peppers to the skillet. Sauté for 3-4 minutes until they begin to soften.

3. 3

   Add the baby spinach, cumin, and chili powder. Cook for another 1-2 minutes until the spinach is wilted and the spices are fragrant. Remove the vegetable mixture from the skillet and set aside.

4. 4

   Wipe the skillet clean if necessary. Place one whole wheat tortilla in the skillet over medium heat.

5. 5

   Sprinkle 1/4 cup of shredded low-fat mozzarella cheese evenly over half of the tortilla. Top with 1/4 of the cooked vegetable mixture.

6. 6

   Fold the tortilla in half to cover the filling. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

7. 7

   Repeat steps 4-6 with the remaining tortillas, cheese, and vegetable mixture.

8. 8

   Slice each quesadilla into wedges and serve warm.