Ranch Quesadilla

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

1. Heat oil in a nonstick skillet over medium heat. If using onions, saute 3-5 minutes, or until soft and translucent. Add remaining vegetables. Continue cooking until all of the vegetables are soft.
2. Preheat oven to 350u0b0.
3. Sprinkle 1/3 cup of cheese and 1/3 cup of vegetables evenly over each tortilla; fold in half. Place tortillas on baking sheet lightly coated with cooking spray. Bake for 10 minutes, or until cheese melts. Enjoy with your favorite salsa.
4. Variation: Add a tablespoon of cooked black or pinto beans to the vegetables in each quesadilla.

olive oil, mixed, mozzarella cheese, whole wheat tortillas

Taken from www.myrecipes.com/recipe/ranch-quesadilla (may not work)