Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

By msd_lab Published: November 11, 2012

Spinach helps protect the heart and bones. It also helps with cancer protection and it has excellent anti-inflammatory and anti-oxidant properties.

Ingredients

• 4 cups mushrooms sliced
• 10 cups spinach baby, chopped
• 1/2 red onion sliced
• 1/4 tsp cumin ground
• 1/2 tsp taco seasoning
• to taste Himalayan pink salt
• 8 corn tortillas
• 4 tsp grape seed oil

Instructions

1. In a large skillet, heat a teaspoon of grape seed oil over medium to high heat.
2. Add ground cumin and let it brown for 1-2 minutes. Add onions and sauté for 4 minutes. Add mushrooms and cook until tender, about 3 minutes.
3. Add spinach in two batches, letting the first batch wilt and then add the second batch, cook for approximately 2-3 minutes.
4. Add taco seasoning and salt. Stir well and then remove from stove.
5. On a large flat skillet, heat corn tortillas as directed on the package (1-2 minutes per side).
6. Once tortillas are heated, place desired amount of mushroom mixture on one side and then fold them in half.
7. Brush some grape seed oil on both sides of the tortilla and place in a skillet on medium- high heat.You may be able to fit 2-3 tortillas on a the skillet depending on the size.
8. Cook on each side until slightly brown and serve immediately.

• Yield: 8 Servings
• Ready In: 35 mins

• Course: Main Dishes
• Features: Gluten Free, Nut Free, Soy Free, Vegan