Open Faced Enchilada Veggie Quesadillas

• 4 whole Flour Tortillas
• 2 Tablespoons Olive Oil
• 1 whole Onion, Thinly Sliced
• 1/4 teaspoons Salt To Taste
• 18 teaspoons Black Pepper To Taste
• 1/2 cups Green Bell Pepper, Diced
• 1/2 cups Yellow Bell Pepper, Diced
• 1/2 cups Red Bell Pepper, Diced
• 1/4 cups Enchilada Sauce
• 1/2 cups Black Olives, Chopped
• 1 cup Shredded Monterey Jack Cheese
• 1/4 cups Fresh Cilantro, Chopped
• 1/4 cups Sour Cream For Garnish

1. Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork.
2. Bake for 5-6 minutes, until they are puffed and begin to turn golden.
3. Remove from oven and allow to cool.
4. Keep the oven on.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes).
7. When the onions are almost done, add the diced peppers and cook just until they begin to soften.
8. Remove skillet from heat.
9. Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas.
10. Top with the onions and veggie mixture, olives and cheese.
11. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted.
12. Remove from oven and garnish with fresh cilantro and sour cream.

flour tortillas, olive oil, onion, salt, black pepper, green bell pepper, yellow bell pepper, red bell pepper, enchilada sauce, black olives, shredded monterey jack cheese, fresh cilantro, sour cream

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/open-faced-enchilada-veggie-quesadillas/ (may not work)