Ranch Quesadilla

Ingredients

• 2 cups seasonal veggies mixed diced frozen a combination of butternut squash, onion, garlic, mushrooms, peas or corn kernels is nice
• 1 teaspoon olive oil 
• 9 ounces part-skim mozzarella cheese shredded
• 6 6-inch tortillas whole wheat

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oil in a nonstick skillet over medium heat. If using onions, saut 3-5 minutes, or until soft and translucent.
2. Add remaining vegetables. Continue cooking until all of the vegetables are soft.
3. Preheat oven to 35
4. Sprinkle 1/3 cup of cheese and 1/3 cup of vegetables evenly over each tortilla; fold in half.
5. Place tortillas on baking sheet lightly coated with cooking spray.
6. Bake for 10 minutes, or until cheese melts. Enjoy with your favorite salsa.
7. Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.