Veggie Quesadillas (Modified)

*Note: I have never actually measured the amounts of the ingredients-other than the oil-, I've always just "added and tasted" as I went, so these are best guesses. These are thick, almost sandwich-like.

1 or 2 Tbsp olive oil

1/2 onion, sliced

1 cup broccoli florets, cut into pieces

1/2 zucchini, yellow or green, julienned

3 cups fresh (uncooked) spinach

1/2 red pepper, sliced (or ½ jar roasted red peppers)

1/2 cup sliced crimini mushrooms

2 cloves garlic, finely chopped

1 small carrot, julienned

1 cup fresh cilantro

2 green onions--slice white sections into small pieces, cut the green sections into 3-inch long "tubes"

any other veggie that floats your boat

1 cup cooked black beans, drained

1 Tbsp lime juice

2 tsp curry powder (preferably a carribean blend)

2 tsp ground coriander (or more)

2 tsp ground cumin (or more)

2 tsp chili powder

1 tsp paprika

1 tsp salt

1 tsp pepper

1 1/3 cup shredded Mexican 4-cheese blend (or reduced fat cheddar, shredded)

4 large whole wheat tortillas

Instructions:

Pour 1/2 of the oil into a very large frying pan, spread evenly with a plastic spatula. Heat over medium-high, add onions, mushrooms, and 1/2 of the garlic. Add 1/2 of the lime juice and spices. Cook and stir until the onions just start to get tender. Add carrots and pepper, cook and stir until they just start to get tender. Add broccoli and zucchini, and the remainder of the garlic, lime juice, and spices (and olive oil, if necessary). When broccoli becomes bright green, add spinach, green onions, and cilantro. Continue to cook until they wilt. Add salt and pepper and taste. The veggie mixture should have a very strong flavor, and look like it has a light "coating" of spices. If not, add spices/salt/lime juice to your taste, a little at a time, until the flavor is a strength of your liking. Add beans and cook until hot.

Remove vegetables and set aside on a plate. Wipe pan lightly with a moist paper towel. Return pan to the burner over medium heat and spray with a light coat of vegetable oil spray (like Pam). Place one tortilla flat on bottom of pan. Sprinkle entire surface with shredded cheese (~1/3 c). Cover pan and let cook about 1 minute. When cheese just starts to melt, cover half of the tortilla with ¼ of the veggie mixture, about 1/4 inch high. With a plastic spatula, lift the other side (without veggies) of the tortilla and cover the veggies with it. Press down lightly so the cheese sticks to the veggies. Allow this "half moon" to cook for another minute or so, until bottom side is browned. Carefully flip the quesadilla (closed side down, I learned that the hard way) and allow the other side to cook until browned.

Recipe should make about 4 quesadillas (plenty for 2-3 people). Serve with Best Ever Guac, your favorite salsa, and low-fat plain yogurt.

Veggie Quesadillas (original)

1 Tbsp olive oil

½ onion

½ cup tomato

2 cups fresh spinach

2 tsp chili powder

2 cups shredded Monterey Jack cheese

4 large white flour tortillas